Fluffy Vegan Banana Pancakes
Fluffy vegan banana pancakes - these American style vegan pancakes are easy to make, super fluffy and perfect for breakfast or brunch.
Servings 4 people
Calories 430kcal
Ingredients
- 2 medium very ripe bananas, about 225g peeled weight
- 3 tablespoon sunflower oil (or whichever oil you prefer)
- 3 tablespoon maple syrup
- 1 tablespoon white wine/cider vinegar
- 250 ml (1 cup) unsweetened dairy free milk (I use soy) plus a little extra if needed
- 225 g (1 ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 25 g (2 ½ Tbsp) cornflour (cornstarch)
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Place all of the ingredients into a blender and blend until very smooth. The batter should be fairly thick but if is is too thick then you can add a splash more milk.
- The batter needs to be cooked right away so get a good non-stick frying pan (or two for speed) on a low heat. If your pan is not very non-stick then grease it with a little sunflower oil.
- Pour about ¼ cup of the batter into the pan and cook for a couple of minutes until bubbles appear on the surface and the batter is set around the edge.
- Carefully flip the pancake over and cook for another minute or two until it is golden and cooked through.
- Repeat with the rest of the batter. You can keep the cooked pancakes warm in a low oven if needed.