Somehow, sometime, I’m not sure when, making pancakes on Sunday mornings has become a tradition for James and I. I can’t seem to settle for simple pancakes though, they always have to be a little spruced up. This week was maple walnut banana, but last week we had chocolate chip pancakes with raspberry syrup drizzled over top. You can find some of my other pancake experiments like the Matcha Mochi Panakes and the more traditional Wholewheat Apple Cinnamon Pancakes. Whatever recipe you choose, vegan pancakes are sure to satisfy anyone’s sweet tooth. Revel in some healthy hedonism on a lazy Sunday morning. This recipe makes about 6 medium/large pancakes and serves two people, potentially three (depending on everyone’s appetites :P).
Prep time 10 mins
Cook time 25 – 30 mins
- 1 ripe mashed banana
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/3 cup of all purpose flour
- 1 1/4 cup non-dairy milk
- 1/4 cup Walnut crumbs
- Put a frying pan on medium heat and melt one tbsp of coconut oil.
- While the coconut oil is melting, mash one ripe banana in a large mixing bowl.
- Stir in the melted coconut oil, maple syrup, and vanilla extract.
- Add the cinnamon, nutmeg, baking soda, baking powder and salt, and mix well.
- Add the flour and the non dairy milk, and mix until the batter is smooth.
- Stir in the Walnut crumbs.
- Pour about 1/2 cup of batter onto the heated frying pan.
- Let it cook through until bubbles on the top pop (about 5 mins). Flip and cook through for another 3 minutes.
- This should make approximately 6 to 8 pancakes, depending on the size. You can keep extra batter in the fridge for a day, or alternatively keep any leftover pancakes in the fridge for up to 4 days.
- Top the pancakes with additional slices of banana, walnut crumbs, a sprinkle of cinnamon and a glug of maple syrup, and enjoy!