Amazing Banana Pancakes with Vegan Option

This recipe makes fluffy banana pancakes that are great for breakfast or brunch. They are a perfect treat for the weekend or when you have some spare time on your hands.

To make these pancakes, I prepared a banana milkshake and combined it with the dry ingredients which I find gives the pancakes a smoother finish with a delicious banana flavour. You could add some fruit such as blueberries or strawberries and even a little golden or maple syrup. They can also be enjoyed with savoury foods such as bacon and sausages. I've included the instructions for making these pancakes if you're vegan.

How to Make this Recipe Vegan Friendly

You can make this recipe vegan friendly by:

• Replacing the whole milk with almond milk.
• As you will not use eggs, you need to increase the almond milk from 100ml to 150ml.
• To cook the pancake, you can use coconut oil or sunflower oil instead of butter.

Ingredients for Banana Pancakes

How to Make Banana Pancakes

1. Sift the flour, baking powder, salt and caster sugar into a large bowl and set aside. In a separate bowl, whisk the egg and also set aside.

2. Blend together the milk and bananas then pour the blended milk and bananas into the bowl that contains the egg and whisk.

3. Pour the milk, banana and egg mixture into the bowl that contains the dry ingredients and combine the ingredients using a fork or a whisk until you have a smooth batter and most lumps have disappeared.

4. Let the batter stand for 5 minutes. Heat a non-stick frying pan over a low heat and add a knob of butter.

5. Once the butter has melted, add a 'solid spoon' full of batter to the pan. When the top of the batter begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen slightly.

6. Repeat until all the batter is used up. Ensure you add more butter each time the pan becomes dry. Serve the banana pancakes with maple or golden syrup and some berries if desired.

Vegan Instructions

1. Sift the flour, baking powder, salt and caster sugar into a large bowl and set aside.

2. Blend together the almond milk and bananas then pour into the dry ingredients and combine the ingredients using a fork or a whisk until you have a smooth batter and most lumps have disappeared.

3. Let the batter stand for 5 minutes. Heat a non-stick frying pan over a low heat and add a tablespoon of oil.

4. Once the oil has heated, add a 'solid spoon' full of batter to the pan. When the top of the batter begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen slightly.

5. Repeat until all the batter is used up. Ensure you add more oil each time the pan becomes dry. Serve with vegan friendly maple or golden syrup and some berries if desired.

Recipe Tips

• I normally blend the bananas with milk so I don't have any banana bits in the pancakes and the pancakes are smooth but you can mash the bananas with a fork if preferred. If you decided to mash the bananas, then you will have banana pieces in your pancakes which some people may prefer.
• When cooking these pancakes, ensure you melt the butter and keep the pan on a low heat as pancakes can burn very easily.
• This recipe makes approximately 9 small pancakes or 6 medium sized pancakes.

Nutrition

Calories	Fat	Saturates	Carbs
120kcal	3.7g	2.1g	20.3g
Sugars	Fibre	Protein	Salt
6.9g	0.9g	2.8g	0.41g

Storage

These pancakes can be stored in the fridge for up to 2 days. They can be reheated in the microwave, grill or oven.

Recipes that may interest you

• 10 Minute Quick Overnight Oats with Berries
• French Toast with Strawberry and Blueberry Compote
• Blueberry and Buttermilk Pancakes