Vegan Banana Pancakes (Thick And Fluffy!)
Ingredients
- 1 cup + 2 tablespoons All Purpose Flour
- 1 tbsp Sugar you can use Coconut Sugar
- 2 1/4 tsp Baking Powder
- 3/4 tsp 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1servingCalories: 152kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 171mgPotassium: 118mgFiber: 2gSugar: 4gVitamin A: 103IUVitamin C: 2mgCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!