VEGAN BANANA PANCAKES WITH CARAMELISED BANANAS 🤤 Now THIS is what I call a damn good breakfast, thanks @lazycatkitchen 😍 Recipe 👇
½ cup mashed ripe banana
2 tbsp runny almond butter (or other nut or seed butter)
1 tsp lemon or lime juice
¾ tsp cinnamon
120 ml / ½ cup almond (or other plant) milk
125 g / 1 cup all purpose flour
2 tsp baking powder
½ tsp baking soda
vegetable oil, for frying
1-2 bananas, sliced
maple syrup or stem ginger syrup, to caramelise and to serve
thick vegan yogurt, to serve (optional)
In a large mixing bowl, combine mashed up bananas, nut butter, lemon (or lime) juice and cinnamon. Since I used gluten-free flour, I added it in at the same time, but if you are using flour that contains gluten, it is best to add it in at the end.
Whisk in plant milk.
Finally, mix in flour, baking powder and baking soda. You may need to add another tablespoon of milk at this point to achieve the right (thick but spoonable) consistency.
Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.
Brush the pan with a bit (I found that ½ tsp is enough if you’re using a non-stick pan) of oil using a silicone brush.
Ladle scant ¼ cup of the pancake batter per pancake. Cook each pancake for about 2-3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for 1 minute on the other side.
Serve with caramelised bananas, maple syrup, chopped nuts and a dollop of vegan yoghurt if you wish.
Brush or coat sliced bananas in maple syrup or stem ginger syrup (that’s what I used) and place on a warm pan.
Allow one side to caramelise on a gentle heat. Once golden brown, flip the slices to the other side and let them caramelise too.
Once caramelised, take the slices off the pan gently and set aside until the pancakes are cooked. ❤️🌱🌻