Breakfast day 24: easy vegan pancakes

IngredientsIngredients for the pancakes

• 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!

Notes*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.Tips for making the perfect vegan pancakes: 

• 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/