These vegan banana pancakes are a perfect weekend breakfast! Light, fluffy, and flavorful.
Cuisine Dairy Free, vegan.
1over ripe bananaVery over ripe, I keep mine in the freezer
1 3/4cupswhite spelt flourall purpose flour is also okay
1 1/2Tablespoonsbaking powder
3Tablespoonsorganic canola oilor oil of your choice
vegan buttery spread for the pan
In a large bowl, mash the banana. Add the canola oil, vanilla, and non-dairy milk. Stir to combine.
Add the white spelt flour, sugar, baking powder, and salt. Mix together.
Place a tablespoon of vegan buttery spread in a large skillet, and heat over medium low heat.
Once the pan is hot, spoon the batter into the pan. Cook the pancakes low and slow, it may take about 3-4 minutes on each side. Once the pancakes are done around the edges, flip them over. Cook for about 3 or 4 minutes more, then remove from pan.
Repeat with remaining pancakes. Top with butter and syrup.
Serving size is two pancakes.
Vegan Banana Pancakes.
Amount Per Serving
Calories 378Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Total Carbohydrates 53g18%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.