22 minutes
Indulge in the comfort of warm, fluffy pancakes with our Vegan Banana Delight Pancakes. Perfectly golden and light, they are a delightful morning treat that's free from dairy and eggs.
Ripe Banana, mashed
0 oz
tablespoons
teaspoons
Vegetable Oil, plus extra for frying
tablespoons
Self-Raising Flour, sifted
0 oz
teaspoons
Oat Milk, or almond/soya milk
0.25 fluid ounces
1. Pancake Batter Creation
Start by mashing the banana in a large mixing bowl until smooth. Add the golden caster sugar, salt, and 2 tablespoons of vegetable oil to the mashed banana and mix until well combined. Sift in the self-raising flour and baking powder to the banana mixture to ensure even distribution, then stir until just combined. Create a well in the center of the mixture and gradually whisk in your choice of milk (oat, almond, or soya) until the batter reaches a thick, droppable consistency.
2. Cooking the Pancakes
Heat a frying pan over medium heat and brush with a little vegetable oil. Pour 2 tablespoons of batter per pancake into the pan, fitting 4-5 pancakes at a time depending on the size of your pan. Fry each pancake for 2-3 minutes on one side until golden brown, then flip carefully and cook for another 2-3 minutes on the other side.
Stir in a handful of vegan chocolate chips to the batter for a dessert-like breakfast treat.
For a decadent touch, sprinkle in some vegan chocolate chips or cacao nibs, which pair wonderfully with the banana base.
Add fresh or frozen blueberries to the batter along with the zest of one lemon to create a fruity and tangy variation.
Gently fold in fresh or frozen berries like blueberries, raspberries, or diced strawberries before cooking. The berries will add a juicy, tart contrast to the sweet pancakes.
Mix in a few tablespoons of cocoa powder, shredded coconut, and sliced almonds for a pancake reminiscent of the classic candy bar.
Choose ripe bananas for the best natural sweetness and flavor. Overripe bananas are ideal as they mash easily and provide moisture to the batter. Ensure they are thoroughly mashed for even distribution throughout the pancake batter.
Preheat your non-stick skillet or griddle over medium heat. It's essential to have the right temperature. Too hot, and the pancakes will burn before they cook through. Too cool, and they won't get that nice golden-brown exterior. You can test the temperature by dropping a small amount of water onto the griddle; it should dance and sizzle but not evaporate immediately.
Be mindful of not overmixing the batter once the flour is added. Overworking the batter can lead to the development of gluten, which will make your pancakes less fluffy. A few lumps are perfectly fine and will cook out.
Pour the batter onto the griddle using a ladle or measuring cup for consistent sizing. When bubbles start to form on the top and the edges look set, it’s time to flip. Be gentle and confident; quick and smooth action will help maintain the pancake's shape and fluffiness.
Ensure your baking powder is fresh to guarantee a good rise. The reaction of baking powder with the acidic components in the batter helps create air bubbles, which contribute to the fluffiness of the pancakes.
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