Homestyle Vegan Banana Pancakes
These fluffy Homestyle Vegan Banana Pancakes are the coziest weekend breakfast! They're naturally sweetened and made with just a few simple ingredients you probably already have on hand!
Ingredients
- 1 cup mashed banana about 2-21/4 medium sized bananas
- 2 cups soy milk unsweetened
- 1.5 tbsp lemon juice
- 2-3 tsp vanilla extract depending on how strong you like it, I start with 2 and add more if needed
- 1/3 cup pure maple syrup
- 1/3 cup melted vegan butter or refined coocnut oil, see notes below
- 3 cups all purpose flour
- 1.5 tbsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp cardamom or cinnamon
Instructions
Mix the Wet Ingredients
- Combine the soy milk and lemon juice in a bowl and set aside for 5 minutes to curdle. Next, mash the bananas and measure one cup of mashed banana then add it to the bowl with the soy milk. Add the vanilla and maple syrup and stir to combine. Set aside.
Mix the Dry Ingredients
- In another bowl, combine the flour, baking powder, salt and cardamom. Whisk to combine then add in the wet ingredients. Stir just until incorporated, then add in the melted butter and stir until mixed in. Be careful not to over-mix at this stage or the pancakes could get tough and rubbery. For light and fluffy pancakes, just mix until combined - some lumps are perfectly fine - and then set the bowl aside to rest for 5-10 minutes.
Cook
- Add some coconut oil or vegan butter a large frying pan and warm to medium heat (about a 6 out of 10)Add 1/4 cup of batter for each pancake and cook for 2-3 minutes or until a lot of bubles rise to the surface. Flip and cook for another 1-2 minutes. Tip: Lower the heat as needed while cooking and in between batches of pancakes. I gradually get down to about a 4 out of 10 heat by the time all of the pancakes are cooked. Repeat with the remaining pancake batter and then serve warm with your desired toppings. Serving suggestions above! Enjoy :)
Notes
Tip: if you're using coconut oil instead of butter, use 1 tsp of salt instead of 3/4 tsp.