By Savy Sivapathasundaralingam
Vegan banana pancakes
3 steps
Prep:10minCook:10min
Updated at: Thu, 17 Aug 2023 10:36:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
190
High
Nutrition per serving
Calories1533.4 kcal (77%)
Total Fat37.6 g (54%)
Carbs279.8 g (108%)
Sugars96.1 g (107%)
Protein22.7 g (45%)
Sodium2740.8 mg (137%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
120gbanana
medium, ripe, spotty
240mlplant milk
2 tablespoonsoil
or vegan butter
1 teaspoonoil
or vegan butter
1 ½ cupsall purpose flour
2 tablespoonsall purpose flour
2 tablespoonssugar
1 tablespoonbaking powder
¼ teaspoonbaking soda
½ teaspoonfine sea salt
1 teaspoonground cinnamon
¼ teaspoonground nutmeg
4 Tbspmaple syrup
Instructions
Step 1
In a mixing bowl, mash the banana then mix everything else into it, or to make it even easier, add everything to a blender and blend it up, don't over blend, it's finished when it's smooth and combined.
If making it by hand use a fork to mash the banana to a wet, smooth puree in a large bowl. Add the other wet ingredients and whisk together. Then add all of the dry ingredients and mix together until well combined to form a very thick batter. A few small lumps are fine.
Step 2
Leave the batter to sit for 5 to 10 minutes while you preheat and grease a nonstick skillet/gridd
Step 3
Vegan pancakes need to be cooked slowly to turn out well. Scoop the batter onto the hot pan in rounds and let them cook slowly until bubbles form, then flip them gently and cook a bit more. Don't rush them! Allow to cook for another 2 to 3 minutes (or until nicely golden) then remove from the pan and serve immediately
Notes
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