Vegan Banana Pancakes

Name: Vegan Banana Pancakes
Cook time: 30 min
Total time: 30 min
Ingredients: 1 1/2 cups all-purpose flour (see Cook's Note); 7 1/2 teaspoons vegan granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 large very ripe banana, mashed (about 1/2 cup); 1 1/4 cups unsweetened plain almond milk, at room temperature; 3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving; 1/2 teaspoon pure vanilla extract; Maple syrup, for serving

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 13

Cost: $2.92 /serving

Author : Food Network Kitchen

vegan pancake banana

Ingredients

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1 1/2 cups all-purpose flour (see Cook's Note)7 1/2 teaspoons vegan granulated sugar1 tablespoon baking powder1/2 teaspoon kosher salt1 large very ripe banana, mashed (about 1/2 cup)1 1/4 cups unsweetened plain almond milk, at room temperature3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving1/2 teaspoon pure vanilla extractMaple syrup, for serving

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Instructions

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Step 1

Whisk the flour, sugar, baking powder and salt in a large bowl.

Step 2

Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).

Step 3

Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.