Vegan banana pancakes

Vegan banana pancakes recipe

37 ratings

You would never guess that these fluffy banana pancakes are made without any dairy or egg. Top them with your favourite fruit and a generous glug of maple syrup. These healthy banana pancakes are great for a weekend breakfast or brunch. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 166 calories / serving
  • Healthy

Ingredients

  • 1 banana
  • 1 tbsp sunflower oil, plus extra to oil the pan
  • 1 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 100g (3 1/2oz) plain flour
  • 1/2 tsp baking powder
  • 400ml (13 1/2fl oz) soya milk
  • maple syrup, to serve

Each serving contains

  • Energy

    700kj
    166kcal
    8%
  • Fat

    6g 8%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 26g Protein 4.5g Fibre 1.9g

Method

  1. In a mixing bowl, mash the banana with a fork and whisk in the oil, lemon juice and cinnamon. Add the flour and baking powder. Stir while gradually adding the soya milk. The batter will take on the consistency of yogurt.
  2. Place a frying pan on a medium heat. Oil it using a little sunflower oil on a scrunched piece of kitchen towel. Drop tablespoonfuls of batter onto the pan and swirl so it spreads across the surface. When bubbles pop and the glossiness of the pancake becomes matte (about two minutes), flip over. Cook for a further couple of minutes.
  3. Place the finished pancakes on a plate. Repeat the process until the batter is used up. Serve hot with maple syrup.

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