Vegan Banana Pancakes
- Level: Easy
- Yield: 12 to 14 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 116
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 138
- Total: 30 min
- Active: 30 min
Ingredients
1 1/2 cups all-purpose flour (see Cook's Note)
7 1/2 teaspoons vegan granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 large very ripe banana, mashed (about 1/2 cup)
1 1/4 cups unsweetened plain almond milk, at room temperature
3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving
Directions
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)