Baking & Pastry > Vegan Baking > Egg Substitutes in Vegan Baking > Banana
Vegan Banana Pancakes
These vegan banana pancakes are light, fluffy, and perfect for a weekend breakfast. Mashed banana not only adds sweetness but also acts as an egg substitute, binding the ingredients together. Enjoy with your favorite toppings!
Ingredients
- 2 medium Ripe Bananas
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Vegan Sugar
- 1 cup Non-Dairy Milk (Almond, Soy, or Oat)
- 1 teaspoon Vanilla Extract
- For greasing the pan Vegan Butter or Oil
Mashing the Bananas
In a large bowl, mash the ripe bananas with a fork until smooth. A few small lumps are okay. Make sure they are properly mashed for a smoother batter.
Combining Dry Ingredients
In the same bowl, add the flour, baking powder, salt, and sugar. Whisk together to combine. This will prevent clumps and ensure even distribution of the baking powder.
Adding Wet Ingredients
Pour in the non-dairy milk and vanilla extract. Stir until just combined. Be careful not to overmix; a few lumps are fine. Overmixing will lead to tough pancakes.
Cooking the Pancakes
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
Flipping and Cooking Through
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set. Don't press down on the pancakes while cooking.
Serving
Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream. Enjoy your fluffy vegan banana pancakes!
FAQ
-
Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour. The pancakes may be slightly denser. -
Can I add spices?
Absolutely! Add 1/2 teaspoon of cinnamon or nutmeg to the batter for extra flavor. -
How can I make these gluten-free?
Substitute the all-purpose flour with a gluten-free all-purpose blend.