IngredientsIngredients for the pancakes
Ingredients for the toppings
US Customary - MetricInstructions
Source: Elephantastic Veganwww.elephantasticvegan.com/vegan-pancakes-no-eggs-dairy/
- 1 very ripe banana
- 3/4 cup unsweetened plant-based milk e.g. rice milk
- 1 teaspoon maple syrup
- 1 teaspoon canola oil + more for spraying the pan
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Ingredients for the toppings
- 1 small slice vegan butter
- maple syrup
US Customary - MetricInstructions
- In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and canola oil. Give it a quick whisk.
- In a separate bowl, combine the flour and baking powder. Add in the wet ingredients. Whisk until incorporated. Let the batter sit for a few minutes.
- Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6 pancakes out of the batter.
- Stack the pancakes, add a small slice of vegan butter and drizzle with maple syrup. Enjoy!
- Flip the pancakes when you see small bubbles in the center.
- If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
- Not fluffy enough? Add more baking powder.
- If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.
Source: Elephantastic Veganwww.elephantasticvegan.com/vegan-pancakes-no-eggs-dairy/