07 Mar
2023
Recipe of the Month for March
Vegan Banana Pancakes
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana, about 1 large
- 2 tablespoons extra-virgin olive oil, more for brushing
- 1 teaspoon vanilla
- ¾ cup + 2 tablespoons almond milk, more if needed
- 1½ cup 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
- Maple syrup, banana slices, pecans, for serving
Instructions
- In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla, and almond milk and whisk.
- Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top.
- Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter should be a bit thick, but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more.
- Cook the pancakes until bubbles appear, about 1½ minutes, then flip and cook for another 1½ minutes, or until the pancakes are golden brown.
- Turn the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, sliced bananas, blueberries, or pecans, if desired.
