Vegan Banana Pancakes
Banana Nut Bread but in Pancake form! Delicious and ready in under 10 minutes.
- 1 cup + 2 tablespoons All Purpose Flour
- 1 tbsp Sugar you can use Coconut Sugar
- 2 1/4 tsp Baking Powder
- 3/4 tsp Ground Cinnamon optional
- 1/4 tsp Salt
- 2 medium Bananas over-ripe is best
- 1 cup Almond Milk or any milk of choice
- 1 tsp Vanilla Extract
- 2 tbsp vegan butter melted
- 1/2 cup walnuts chopped
In a large bowl, sieve Flour, Sugar, Baking Powder, Cinnamon and Salt. Whisk to combine.
Add Walnuts to the dry mixture.
In another bowl, mash your Bananas. Once mashed, add Almond Milk, Vanilla and Melted Butter. Whisk to combine.
Make a well in the middle of the dry ingredients and pour your wet mixture in.
Stir until just combined (don't over mix).
Heat a lightly oiled non-stick skillet and cook 1/4 cup of batter at a time. Flip pancakes when bubbles start to form on the surface and continue to cook for 30 seconds - 1 minute.
Repeat with remaining batter and serve with Maple Syrup, Vegan Butter and more sliced Banana and Walnuts.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
Serving: 1servingCalories: 300kcalCarbohydrates: 65gProtein: 8gFat: 1gSaturated Fat: 1gSodium: 386mgPotassium: 286mgFiber: 4gSugar: 8gVitamin A: 39IUVitamin C: 5mgCalcium: 149mgIron: 4mg