Banana Vegan Pancakes

Author by Chef JoannaPosted in banana, banana vegan, milllennials, minimalist, minimalist baker, simple vegan recipes, that millennial vegan, travel, vegan, vegan pancakes

Today, I am excited to announce a fellow blogger who shares a passion for a plant-based diet. 

I contacted Sherry, at thatmillennialvegan.com to see if there was a way we could work together and give both our audiences something they wanted. Sherry suggested a brunch recipe, which thrilled me. Breakfast and brunch are my favorite meals. 
This is a simple recipe for vegan pancakes that can easily be made gluten-free. Just replace the flour with a gluten-free flour (I recommend Bob’s mill)
This is a recipe adaptation from minimalist baker, an amazing blog and cookbook. 
Another shout out to Sherry for working with me to make this a featured recipe on both our blogs. If you like this recipe, please leave a comment below. And please check out her Swiss vegan blog full of recipes, travel, and dialogues for vegan beginners that she’s got going at  thatmillennialvegan.com

Her playfulness and cheekiness is such a relief in the plant-based realm, not to mention her beautiful photos!

__________________________

Banana Vegan Pancakes

Makes 12-15 pancakes

Ingredients:

  • 1 medium ripe banana, mashed
  • 1 1/2 Tbsp. olive oil
  • 1 1/2 Tbsp.maple syrup
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1-1 1/4 cup non-dairy milk
  • 3/4 cup oat flour (can grind your own)
  • 3/4 cup flour (or gluten-free flour)
  • 1/4 cup almond flour 
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 cup chocolate chips or fruit

Directions:

1. Whisk all the wet ingredients together, then add all the dry ingredients except chocolate or fruit. Just stir to mix. Fold in the chocolate or fruit at the very end.

2. Spoon a tablespoon or two of batter onto a lightly greased and heated non stick pan. Wait until bubbles form and then careful flip pancakes over.

Tips: Keep warm in a 200 F oven if waiting to serve. 

These pancakes are great to make the day ahead. Just store them in between wax paper in a ziploc or airtight container. Toast them when you’re ready to eat them!

It lasts 4 days in the fridge and 1 month in the freezer. 


Thanks again to the beautiful Sherry for encouraging this recipe and collaboration. Please check out her blog for great lifestyle, travel, and recipe tips!



https://www.thatmillennialvegan.com/

To view more of Chef Joanna’s Vegan recipes and resources, visit:

Published by Chef Joanna

Leave a Reply