Some people think a plant-based diet can lack the indulgence of an old fashioned diet but this is simply not true. One of my favourite breakfasts, hands down is vegan banana pancakes, there’s nothing greater than eating some freshly made pancakes swimming with maple syrup in bed on a cold winter’s day.
Traditionally the two main ingredients in pancakes are eggs and milk, not good on a plant-based diet. However, all is not lost, these are quite simply substituted with bananas and a plant-based milk.
As bananas are a good staple ingredient for us, we like to keep a supply chopped up in a container in the freezer. These can then easily be chucked into smoothies or used in these delicious pancakes, just blend them up in the milk.
These pancakes are so delicious, even my mum declared them to be the nicest pancakes she’d ever had. These are an American style pancake, thicker and smaller in circumference then their UK based cousins.
Always remember, if you make too many you can always freeze them and toast them for an easy treat.
Recipe (makes enough for two people)
- 1 cup of plain flour (or wholemeal if you want to be extra healthy)
- 3/4 cup of plant-based milk
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 small banana
- Blueberries (fresh or frozen)
- Sliced almonds
- Maple syrup
- Mix together all the dry ingredients
- Mash together the banana and milk
- Mix the wet and dry ingredients together until combined
- Heat up some coconut oil in a non-stick pan
- Ladle out four lots of the batter into the pan
- Whilst this is on, gently heat the blueberries and toast the almonds over a low heat
- When the pancakes have lots of holes in the top and are starting to look solid, gently turn them over
- Once golden brown on both sides, serve with the maple syrup, blueberries and almonds