Oh my my my, are these not the most delicious looking pancakes ever? (If I do say so myself!) They don't just look good, they taste amaaaaazing too. I mean really, the nicest vegan pancakes I have had- no joke. They are just so fluffy and light, sweet but not too sweet and the best bit; so quick to make too.
What are weekends for if not to have long leisurely breakfasts in bed, especially with all this January snow, it just screams out for it. So lets give this recipe a go and follow in the footsteps of the ever so wise Jack Johnson and 'make a banana pancake,' (bedtime companion optional, obviously.) Go on, you deserve it.
Make about 12 medium pancakes:
2 medium ripe bananas
2 Tbsp of coconut oil
3 Tbsp of maple syrup
1 Tbsp apple cider vinegar
250ml of dairy free milk (I used oat milk)
225g of plain flour
25g of cornflour
1 Tbsp of baking powder
1 Tsp of bicarbonate of soda
1 Tsp of ground cinnamon
1/4 tsp of salt
Literally all you need to do is get all of these ingredients in a blender or processor and wizz them all together. It really is that simple. The majority of the work goes into measuring out the quantities first but once this is done then the rest is a breeze. You could also be really kind to yourself and get these measured up the night before ready for the morning to be blitzed together and cooked. Unfortunately the use of the bicarb and vinegar in this recipe means that when it's blended together it needs to be cooked right away in order to remain fluffy. So don't make the batter the night before, but everything else up to that point you can do ahead of time. Anything to help make your morning all the more relaxing, right?
Once your batter is good to go, put a non-stick pan on a medium heat and add a tablespoon of coconut oil. Once hot enough add few dollops of the pancake batter into a shape that resembles as close to a circle as possible (if the first few look a bit like a circle going through an identity crisis, don't worry, it took me a few times to earn my title as a medium to adequate flipper.)
Leave the batter to cook for a few minutes or until it starts to bubble. Then get your spatula underneath and flip it over. If it looks a bit undercooked, fret not, we can give it a couple more minutes again once this other side is cooked. These pancakes are designed to be perfect for you don't forget, so keep going until you are happy with the colour and texture.
Then add warm plate and cover with a clean towel to retain that delicious, banana-y heat. Keep going until you have made them all. Then plate a nice stack up for each individual and cover with the toppings of your choice. I opted for a plant based vanilla yoghurt, berries, nuts and a drizzle of maple syrup. Leave any leftovers in a warm oven for seconds... or thirds later.