Vegan banana pancakes
Try this Vegan banana pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- pinch of salt
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 banana, mashed
- 1 tsp baking powder
- 1 cup spelt flour (or chickpea flour for gluten-free ver
- 3/4 cup almond milk (or any other milk)
- coconut oil or other for frying
- note: 1 cup = 250 ml 1/2 cup = 125 ml
- note: i absolutely love using chickpea flour in th
- Carbohydrate 3.90929947592219 g
- Cholesterol 1.63333333001956 mg
- Fat 0.365624582606461 g
- Fiber 0 g
- Protein 1.35284333059119 g
- Saturated Fat 0.224882291213068 g
- Serving Size 1 1 -3 (46g)
- Sodium 120.806406163111 mg
- Sugar 3.90929947592219 g
- Trans Fat 0.01913099996272 g
- Calories 29 calories
Mash the banana with a fork and set aside.In a mixing bowl combine flour, baking powder and salt.In another bowl combine almond milk, mashed banana, maple syrup and vanilla. Add to dry ingredients and whisk until it's all combined.On a medium heat melt the coconut oil in a frying pan and then add the pancake mixture (2 tbsp per pancake). A pancake is ready to flip over when bubbles appear on top.Serve them warm with topping of your choice. I suggest maple syrup or homemade nutella (or melted dark chocolate) or jam of your choice. Enjoy!
