Yield: 4 pancakes
Plant Based Banana Pancakes
These banana pancakes are filling and perfectly sweet! Cook up a batch for Saturday morning and freeze leftovers to enjoy later.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 1/4 cup All purpose flour
- 2 tbsp maple syrup, pure
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup banana, ripe, mashed
- 1 tbsp coconut oil, + more for frying
- 3/4 cup oat milk, or other non dairy milk
- 1 tsp vanilla extract
For Serving
- 1/4 banana, sliced
- 4 strawberries, sliced
- 2 tbsp maple syrup
Instructions
- Add the flour into a mixing bowl and add the baking powder, salt and cinnamon, mix together.
- Mash the banana in a bowl and add the coconut oil and maple syrup and mash together. Add to the mixing bowl with the oat milk and vanilla and mix in. Your batter will be fairly thick.
- Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around ¼ cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.
- Serve pancakes with some sliced bananas and strawberries.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 283Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 2gSodium: 488mgCarbohydrates: 56gFiber: 3gSugar: 20gProtein: 5g
