These fluffy American vegan pancakes taste so good, you won’t be able to taste the difference from standard dairy-filled pancakes like the ones on my popular post here.
You can make a big batch and freeze them, microwaving a few for a few seconds when you’d like to eat them. They make breakfast on the go easy!
- 135g/ 4¾oz plain flour (you can use gluten-free if you like)
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp maple syrup
- 130ml/4½fl oz oat milk or any other dairy-free milk of choice
- 1 banana, mashed
- 2 tbsp melted coconut oil or light olive oil, plus extra for cooking
- Maple syrup
- Dairy-free chocolate for melting.
Gently sift the flour, baking powder and salt into a bowl. Add the Maple Syrup to the mixture.
In a separate bowl, whisk together the pat milk and the banana.
Pour the milk mixture into the flour mixture and beat with a fork to create a batter.
Let it stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a little melted coconut oil or mild olive oil.
Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at once). Cook until the top of the pancake bubbles then turn it over and cook on both sides until golden.
Repeat until you have used all the batter.
Serve with more maple syrup, fruit such as berries or pomegranate or melted vegan chocolate. Yum!
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