Vegan Banana Nut Muffin Pancakes
Ingredients
The pancakes
-
1
small
very ripe banana (mashed)
-
1
tsp
baking powder
-
½
tsp
baking soda
-
1
pinch
salt
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
1
Tbsp
Earth Balance (melted or other non-dairy butter)
-
½
tsp
pure vanilla extract
-
½
cup
unsweetened vanilla almond milk (or other milk)
-
½
cup
whole wheat pastry flour (or gluten-free blend or oat flour)
-
2
Tbsp
raw walnuts (for topping)
The streusel
-
1
heaping Tbsp
raw sugar
-
2
Tbsp
unbleached all-purpose flour
-
1
scant Tbsp
Earth Balance (or other non-dairy butter)
Instructions
- Preheat the oven to 350°F (176°C) and prepare the streusel by mixing sugar and flour, then cutting in Earth Balance until combined.
- Spread the streusel on a baking sheet and bake for 5-7 minutes until light brown, then set aside.
- Preheat an electric griddle or large skillet to medium heat.
- In a large mixing bowl, combine the mashed banana, baking soda, baking powder, salt, vanilla extract, flaxseed meal, and water, whisking until well combined.
- Add melted Earth Balance and almond milk, stirring until mixed.
- Incorporate the flour until just combined, adjusting thickness with more flour or almond milk as needed, then let the batter rest for 5 minutes.
- Lightly grease the griddle and pour ¼ cup measurements of batter onto it, topping with streusel and walnuts.
- Cook until bubbles appear, then flip and cook for another 1-2 minutes, adding more toppings as desired.
Nutrition Facts (estimated)
Servings
2 (3 pancake servings)
Calories
355
Total fat
18g
Total carbohydrates
41g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
You might also like