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 ground flaxseed, water, and mashed banana in a large bowl and let sit for 5 minutes.
- Add olive oil, vanilla, and almond milk to the mixture and whisk together.
- Incorporate the whole wheat pastry flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt, mixing until combined but slightly lumpy.
- Heat a nonstick skillet or griddle to medium heat and brush with olive oil.
- Pour ⅓ cup of batter onto the skillet for each pancake and cook until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes until golden brown.
- Serve with maple syrup, banana slices, and pecans as desired.
Nutrition Facts (estimated)
Servings
8 pancakes
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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