We scoured the internet for Vegan Pancake recipes, tried a bunch and just had to share this one with you. These Vegan Banana Pancakes come from the a virtual vegan, who Fresh Craig found on Pinterest. Our Baking Steel Mini crushed a few batches of these on Friday. Substituting dairy out is pretty easy these days, especially with so many non-dairy milk substitutes. We used oat milk and instead of using oil, we substituted a little peanut butter.
If you are looking for a healthier alternative for pancakes, without sacrificing any flavors, these plant based banana flapjacks are fabulous.
Vegan Banana Pancakes
- 240 ml / 1 cup unsweetened non dairy milk (we loved oat milk)
- 2 tablespoons + 1 teaspoon oil of choice , we substituted in some peanut butter
- 1 medium banana, peeled
- 200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.
- Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the oat milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.
Get your Baking Steel Griddle warmed up. We find 325F is the ideal temperature. Drop a dollop or two of avocado oil on Griddle and wipe over Griddle surface.
- Ladle on a generous amount of batter for each pancake. Leave on Baking Steel Griddle for until pancake starts to form tiny bubbles. Flip and cook for another 2 or 3 minutes.
- Remove and pour top with coconut butter and syrup.