Description
Fluffy and naturally sweet Banana Pancakes made with ripe bananas and plant-based ingredients. This quick and easy breakfast combines softness and warmth, perfect for a cozy morning treat that is customizable, nutrient-packed, and suitable for various diets.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons natural sweetener (maple syrup or coconut sugar)
Wet Ingredients
- 2 ripe bananas, mashed
- 3/4 cup plant-based milk (almond, oat, or preferred)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon vanilla extract (natural)
- 2 tablespoons plant-based butter, melted
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Instructions
- Prepare the Banana Mixture: Start by mashing the ripe bananas in a large bowl until smooth but still slightly textured for that subtle banana bite in every pancake.
- Mix Wet Ingredients: Add plant-based milk, apple cider vinegar, vanilla extract, melted plant-based butter, and vegetarian Worcestershire sauce to the mashed bananas. Whisk gently until well combined and slightly frothy.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and natural sweetener to ensure even distribution.
- Create the Batter: Slowly add the dry mixture to the wet ingredients, folding gently to create a thick, smooth batter. Be careful not to overmix to keep pancakes tender and fluffy.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat and lightly brush with plant-based butter. Pour batter in small rounds and cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook another 2 minutes until golden brown.
Notes
- Choose ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep pancakes light and airy.
- Cook pancakes over medium heat to avoid burning while ensuring inside is cooked.
- Let the batter rest for 5 minutes before cooking to activate the natural gelling agent and baking powder.
- Use a non-stick pan and lightly grease with plant-based butter for easy flipping and preventing sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana pancakes, plant-based breakfast, vegan pancakes, healthy pancakes, easy breakfast
