Indulge in these Fluffy Vegan Pancakes, a delicious and healthy brunch recipe that’s perfect for breakfast. Made with the natural sweetness of bananas, the rich texture of whole wheat flour, and the smoothness of almond milk, these pancakes are as satisfying as they are wholesome. Top them with fresh berries and a drizzle of maple syrup for a delightful, plant-based start to your day.
Ingredients
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar optional, for added sweetness
- 1 cup unsweetened almond milk or any other plant-based milk
- 2 ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil melted or vegetable oil
- Fresh berries strawberries, blueberries, raspberries for topping
- Maple syrup for serving
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and sugar (if using).
- Mix the wet ingredients: In a separate bowl, combine the mashed bananas, almond milk, vanilla extract, and melted coconut oil. Mix well until smooth.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. The batter should be slightly lumpy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil if necessary. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown and cooked through.
- Serve: Stack the pancakes on plates and top with fresh berries. Drizzle with maple syrup and enjoy warm.
Notes
Indulge in these Vegan Banana Pancakes for a delicious and nutritious start to your day. Perfect for a weekend breakfast or a quick weekday meal, they are sure to be a hit with everyone.
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