Vegan Banana Pancakes

 

Vegan Banana Pancakes

With naturally sweet flavor and a simple method, these pancakes are a favorite Sunday staple in our house. (I sometimes even hide a few bananas on the top of the fridge to ensure we have super ripe ones ready!)

  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup sliced very ripe banana (about 1 small)
  • 2 tablespoons ground flaxseed
  • 1 cup nondairy milk
  • 2 tablespoons canola oil or melted coconut oil
  • 1 teaspoon vanilla
  • 1 cup buckwheat flour or whole-wheat flour
  1. Add all ingredients to a blender except the flour. Blend until smooth.
  2. Stir in the flour to combine. Let sit for about 5 minutes.
  3. Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil. Spoon out 1/4 cup of the batter at a time, or less to make smaller pancakes, and spread to an even thickness about 1/2-inch thick. Let cook about 3 minutes or until the edges are set. Carefully flip and cook for another 1-2 minutes.
  4. Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.

You can add a handful of chocolate chips to the batter if you prefer!

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