In Which I Make Pancakes…Again

So, this morning I went to make breakfast to discover that I had no milk to have granola and no eggs to make pancakes (and no bread for even any toast). Short of venturing out into the buckets of rain that suddenly decided to fall this morning, I was stumped. Until I spied a browning, slightly manky banana that I couldn’t bring myself to eat, it having just gone past bearable for me two days before.

I decided to try making a banana pancake instead and this is what I came up with. They’re much less solid than egg-based pancakes, probably because the bananas are thicker and don’t ‘dry out’ like eggs do when they cook, but it makes for a moister pancake.

I’m cutting out added sugars at the moment, so just heated up some frozen fruits for a topping instead.

Vegan banana pancakes

Banana Pancakes with Fruits and Nut Butter

Serves 1 / Makes 3–4 pancakes

1 very ripe banana
5 tablespoons flour (I use a mix of almond and plain)
1 tablespoon mixed ground seeds (use more flour if you don’t have these)
1/2 teaspoon baking powder
1 tablespoon oil or vegan butter

To serve
Nut butter
Frozen or fresh fruits

Mash the banana thoroughly with a fork – it will look pretty gross and soupy, but the smoother it is the easier it will be to mix everything together.

Add the rest of the ingredients and mix together until it all combines. The mixture should be quite thick but thin enough that you can scoop it out into the pan with the fork. You can add a little water to loosen it up if you prefer, but ensure you don’t add too much or the mixture will be difficult to flip.

Heat a small pan over a medium heat and then add about a quarter of the mixture. I don’t use any fat to fry my pancakes, but you can use a little oil. I recommend you use a really good-quality non-stick pan if you’re not using any fat to fry the pancakes.

Fry for about 2 minutes or so on each side. You want to wait for bubbles to appear on the surface before you flip.

Repeat for the rest of the mixture until you have 3–4 pancakes, spreading a little nut butter between each layer.

Meanwhile, heat some frozen fruit in a separate pan or the microwave for a few minutes until they start to break down and the juices begin to thicken. Let it sit for a few minutes before serving (the fruit can get super hot). Tip on top of the mini pancake stack and enjoy.

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