Vegan Banana Pancakes
Ingredients
The batter
-
1
tablespoon
ground flaxseed
-
3
tablespoons
water
-
½
cup
mashed banana
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
vanilla extract
-
¾
cup
almond milk
-
1½
cups
whole wheat pastry flour
-
½
cup
oat flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
heaping ¼
teaspoon
sea salt
For serving
-
to taste
Maple syrup
-
to taste
banana slices
-
to taste
pecans
Instructions
- Combine the flaxseed, water, and banana in a large bowl and mash until well mixed, then let sit for 5 minutes.
- Add olive oil, vanilla, and almond milk to the mixture and whisk together.
- Incorporate the flours and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt over the top, stirring until combined but still slightly lumpy.
- Heat a nonstick skillet or griddle over medium heat and brush with olive oil.
- Pour ⅓ cup of batter onto the skillet, spreading it slightly, and cook until bubbles form, about 1½ minutes.
- Flip the pancakes and cook for another 1½ minutes until golden brown, adjusting heat as necessary.
- Serve with maple syrup, banana slices, and pecans as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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