It's true, I am obsessed with pancakes. Whenever my aunt would make a special breakfast, pancakes were involved.
Now when I want to make a special breakfast, or an indulging breakfast, pancakes are involved. I have been experimenting with vegan baking for the past couple of years and have found that bananas are just so amazing when it comes to substituting them for eggs, as I mentioned in my Vegan Banana Bread post.
Some of my favorite pancake recipes involve using eggs. After trying SO many pancake recipes using bananas I finally stumbled across the PERFECT combination.
Fluffy, moist, sweet, and perfect for the holiday season, these pancakes are seriously EV-ER-Y-THING!
Since bananas are super moist, you need to cook these pancakes, low and slow. So 3 minutes on each side makes sure these pancakes are cooked all the way through.
Super easy to make with only a few ingredients, you will be in pancake heaven in no time!
- 1 ripe banana like super ripe
- 1 3/4 cups organic all-purpose flour
- 1 1/2 tbsp cane sugar
- 1 1/2 tbsp basking powder
- 3 tbsp canola oil
- 1/8 tsp pink himalayan salt or sea salt
- 1 tsp pumpkin spice mix optional
- 1 tsp vanilla extract
- 1 c unsweetened non dairy milk I used coconut milk
- vegan butter for the pan
In a large bowl, mash the banana.
Add the canola oil, vanilla, and coconut milk. Stir to combine.
Add the flour, sugar, baking powder, and salt. Mix together.
Add a tablespoon of vegan butter in a large skillet, and heat over medium low heat.
Once the pan is hot, spoon the batter into the pan (batter will be kind of thick). Cook pancakes low and slow, it will take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip! Cook for another 3-4 minutes, then remove from pan.
Repeat with remaining pancakes. Top with butter and syrup.