Vegan Banana Pancakes
According to the Minimalist Baker, these Vegan Banana Pancakes are life-changing! Not only are they fluffy and wholesome but they are super easy to make.
If you’re celebrating Fathers Day this weekend, this is a stack of goodness drizzled in maple syrup he’ll be sure to enjoy!
Ingredients
2 cups gluten-free oat flour
1 1/2 cups gluten-free all-purpose flour
1/2 cup almond flour
1 1/2 tbsp baking powder
1 tsp sea salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 medium ripe bananas
3 tbsp melted coconut oil (plus more for cooking)
1 1/2 tbsp vanilla extract
2 1/2 tbsp maple syrup
2 1/4 cups of non dairy milk
3/4 cup chopped walnuts
1/4 cup gluten-free rolled oats
To Serve
Vegan butter or Nut butter
Granola
Bananas sliced
Large flake or desicatted coconut
Maple syrup
Method
To a large bowl add all your flours, salt, baking powder, cinnamon, ginger and nutmeg. Whisk to combine and set aside.
In a seperate mixing bowl mash your bananas and add melted coconut oil, vanilla extract, maple syrup and non-dairy milk and whisk to combine.
Add the wet ingredients to the dry ingredients and fold it all together. Then add the chopped walnuts and the oats and gently mix until all the batter is well combined. It should be thick but pourable.
Heat a large non-stick pan over medium heat. Carefully rub the surface with coconut oil or vegan butter.
When hot, scoop 1/4 to 1/3 cup of batter onto the pan. Cook untill the surface of the pancakes start to bubble and the edges appear dry (about 2 mins)
Carefully flip the pancakes and cook the underside until browned (about 2 mins more)
Transfer cooked pancakes to a plate and keep warm untill all the batter is used up (about 14 to 16 pancakes)
Serve with vegan butter or nut butter, sliced banana, granola, flaked coconut and maple syrup.