Vegan Banana Pancakes
- 0.5 cup banana
- 1 cup soy milk
- 2 Tbsp canola oil
- 2 Tbsp granulated sugar
- 1 tsp vanilla
- 1.5 cups whole wheat flour
- 1 Tbsp baking powder
- 0.5 tsp salt
- 0.5 tsp cinnamon (optional)
- 1 medium bowl
- 1 wooden spoon
- 1 large griddle or pan
In a medium bowl, mash the banana. Use a measuring cup to make sure you have about 1/2 cup mashed banana.
Now add the soy milk, canola oil, granulated sugar and vanilla. Whisk until well combined.
Add the whole wheat flour to the wet ingredients, then sprinkle the baking powder, salt, and cinnamon (optional) (if using) on top of the flour. Mix until just combined with a wooden spoon. The batter will be lumpy.
Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1 to 2 minutes. Repeat with all the remaining batter.
Serve with vegan butter, pure maple syrup and more sliced bananas. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.
May sub any non-dairy milk for the soy milk.
May omit oil if needed, or sub more milk or mashed banana.
For gluten free, try a gluten free mix such as Bob's Red Mill 1:1.