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- 1 large ripe banana, mashed - 1 cup all-purpose flour (or whole wheat flour for a healthier option) - 1 cup almond milk (or any plant-based milk) The star of these pancakes is the ripe banana. It adds natural sweetness and moisture. You can use all-purpose flour or switch to whole wheat for a healthier choice. Almond milk is my go-to plant-based milk, but any type works well. - 2 tablespoons maple syrup (plus extra for serving) - 1 tablespoon coconut oil (or vegetable oil) - Toppings: sliced bananas, chopped nuts, berries, or vegan chocolate chips Maple syrup brings extra sweetness. Coconut oil adds richness, but you can use any oil. Toppings are fun! Sliced bananas, nuts, berries, or even chocolate chips can make your pancakes special. For the Full Recipe, check the detailed steps to create these delicious pancakes. First, you need to mash the banana. Use a fork to break it down. Aim for a smooth texture, but some small lumps are okay. This adds a nice bite to your pancakes. Next, measure out the flour and other dry ingredients. Use one cup of all-purpose flour or whole wheat flour. Add one tablespoon of baking powder, half a teaspoon of cinnamon, and a quarter teaspoon of salt. Mix these dry ingredients in a bowl. This step helps ensure an even rise and flavor. Now, combine your ingredients in separate bowls. In a large bowl, mix the mashed banana, almond milk, maple syrup, vanilla extract, and melted coconut oil. Whisk until smooth. Then, take your bowl of dry ingredients and gradually add it to your wet mixture. Stir gently until just combined. It's important not to overmix the batter. A few lumps will help keep the pancakes fluffy. Heat a non-stick skillet over medium heat. Lightly grease it with a bit of coconut oil. Once it's hot, pour about a quarter cup of batter for each pancake. Cook for about two to three minutes. You’ll see bubbles form on the surface, and the edges will look set. When ready, flip the pancake and cook for another two to three minutes until golden brown. Repeat this with the remaining batter. Serve the pancakes warm, topped with sliced bananas and a drizzle of maple syrup. For the full recipe, check out the detailed instructions above! For the best pancakes, focus on the batter consistency. Your batter should be thick but pourable. If it’s too runny, your pancakes will not hold their shape. If it’s too thick, they may not cook through. The ideal cooking temperature is medium heat. If it's too hot, the outside may burn before the inside cooks. A non-stick skillet works great for even cooking. You can boost flavor by adding a pinch of nutmeg or a dash of vanilla. A bit of vanilla extract makes a big difference! For toppings, try sliced bananas, chopped nuts, or a sprinkle of cinnamon. Vegan chocolate chips are a fun treat too! Serve your pancakes warm on a plate. Drizzle with maple syrup for sweetness. You can stack them high for a fun look. Pair your pancakes with a glass of almond milk or fresh fruit juice for a tasty breakfast! {{image_2}} You can make these vegan banana pancakes gluten-free. Use gluten-free flour like almond or oat flour. These flours have great taste and texture. When using gluten-free flour, the batter may be thicker. You might need to add a bit more almond milk to get the right consistency. Adjust your cooking time too. Gluten-free pancakes can take a bit longer to cook. Keep an eye on them and check for doneness by looking for bubbles. Want to spice things up? Add nuts or vegan chocolate chips to the batter. Chopped walnuts or pecans give a nice crunch. If you love chocolate, sprinkle in some vegan chocolate chips. You can also use flavored almond milk. Try vanilla or chocolate almond milk for extra flavor. This simple change can make your pancakes even more delicious. Make your breakfast fun by stacking your pancakes. Layer them high and add toppings between each layer. You can use sliced bananas, nuts, or berries. For a different twist, try making vegan crepes. Just thin out the batter with more almond milk. Cook them in the same way, but for a shorter time. Fill them with fruits or vegan yogurt for a tasty treat. To keep leftover pancakes fresh, place them in an airtight container. Make sure they cool before sealing. Store them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. To freeze pancakes, stack them with parchment paper in between each one. This prevents them from sticking together. Place the stack in a freezer bag or container. They can last up to two months in the freezer. When ready to eat, reheat them in the microwave or toaster. Heat for about 30 seconds in the microwave or until warm in a toaster. For easy meal prep, you can make the pancake batter in advance. Store the batter in the fridge for up to two days. This way, you can whip up fresh pancakes each morning. You can also pour the batter into individual cups for a grab-and-go option. Just shake the cup and pour it onto the skillet when you’re ready to cook. Yes, you can! Here are some options: - Whole wheat flour: Adds fiber and a nutty flavor. - Oat flour: Makes pancakes soft and gluten-free. - Almond flour: Adds richness, but pancakes may be denser. - Coconut flour: Absorbs more liquid; use less and add more milk. Each flour changes the texture and taste. Experiment to find your favorite! Yes, they are great for meal prep! Here are some tips: - Make the batter ahead: Store in the fridge for up to 24 hours. - Cook and freeze pancakes: Layer with parchment paper to avoid sticking. - Store in an airtight container: Keep in the fridge for up to 3 days. You can easily reheat them in the toaster or microwave. If you don’t have bananas, try these substitutes: - Applesauce: Use 1/2 cup for one banana. - Pumpkin puree: Adds flavor and moisture; use the same amount. - Silken tofu: Blend until smooth; use 1/4 cup for one banana. Adjust sweetness as needed, depending on the substitute. Look for these signs to tell if pancakes are ready: - Bubbles forming: Small bubbles appear on the surface. - Edges look set: The edges should not be wet or shiny. - Golden brown color: Flip when the bottom is a nice golden hue. Cooking times may vary, so keep an eye on them! In this post, we explored how to make delicious pancakes using simple ingredients. We discussed the key components, from ripe bananas to various flour options. The step-by-step instructions guide you through preparation and cooking. I shared tips for the perfect texture and serving ideas. Remember, you can tweak the recipe to fit your diet or taste. Enjoy making pancakes your way, and don’t hesitate to try new flavors! Your breakfast creations can be both fun and tasty.

Vegan Banana Pancakes

Savor the goodness with these delightful vegan banana pancakes! Made with ripe bananas and almond milk, this easy recipe offers a fluffy texture and delicious flavor. Perfect for breakfast or brunch, they can be customized with your favorite toppings like fresh fruit or vegan chocolate chips. Ready in just 20 minutes, this is a must-try for pancake lovers. Click through to explore the recipe and enjoy a plant-based twist on a classic favorite!
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Ingredients
  

1 large ripe banana, mashed

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup almond milk (or any plant-based milk)

2 tablespoons maple syrup (plus extra for serving)

1 teaspoon vanilla extract

1 tablespoon coconut oil, melted (or vegetable oil)

Optional toppings: sliced bananas, chopped nuts, berries, or vegan chocolate chips

Instructions
 

In a large mixing bowl, combine the mashed banana, almond milk, maple syrup, vanilla extract, and melted coconut oil. Whisk until smooth.

    In another bowl, mix together the flour, baking powder, cinnamon, and salt.

      Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.

        Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil.

          Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles start to form on the surface and edges look set.

            Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.

              Serve the pancakes warm, topped with sliced bananas, a drizzle of maple syrup, and any other desired toppings.

                Prep Time: 10 mins | Total Time: 20 mins | Servings: 4 (makes about 8 pancakes)