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Vegan Banana Pancake Recipe

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There is nothing better than starting our weekend off with a relaxing breakfast. We cherish our time together while cooking breakfast. We laugh over our respective cups of coffee and sit down at the table with our son in front of a wonderful stack of fluffy pancakes.

Well…That’s what I like to picture.

In all actuality my husband works 7 days a week so we don’t really have a weekend. His mornings off work are still hectic. We end up tag-teaming the morning. One of us will be sitting at the table with our son scarfing down the first few pancakes and the other clutching a coffee in desperation while making the rest of the them.

Whether you have a relaxing morning ahead or you are a bit busier like us, this super simple pancake recipe takes the stress out of cooking an elaborate breakfast. The wholesome ingredients and toppings make an amazing comfort meal that we all can enjoy. Made-from-scratch meals do not need to be difficult and this is a great place to start.

Try this recipe leave a comment below and tell us what you think. If you’d like to take an extra step post a picture of your pancakes on Instagram and tag @naturallycarolinepemberton and @motherhoodinnashville so we can see your wonderful creations.

Please read through the entire recipe and notes before you begin for optimal results.

Basic Pancake Recipe:

Prep time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Serves: 6 Serving Size: 2 pancakes

Dry ingredients:

*1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp of salt

Wet Ingredients:

1 ripe banana banana

*1 cup milk alternative

1 tsp vanilla extract

*Optional:

oil to grease pan

Our favorite toppings include but are definitely not limited to bananas, berries, coconut flakes, peanut butter and maple syrup.

Instructions:

1. Mash 1 ripe banana in a medium sized bowl. Once thoroughly mashed whisk in the milk alternative and vanilla extract.

2. In a separate bowl whisk together dry ingredients.

3.Combine the wet and dry ingredients into a large bowl and mix until all ingredients are incorporated. The batter should not be perfectly smooth. Over-mixing the batter this will cause them to become thicker and chewy rather than the heavenly fluffiness you are aiming for.

4. *Let the batter sit while you heat the pan to a medium heat.

5. Use 1/3 measuring cup or best estimation to ladle the batter onto the pre-heated skillet. If you are making pancakes for smaller children I recommend using between 1/8 – 1/4 cup for the batter.

6. Flip after 2-3 minutes or until you see the edges beginning to brown and bubbling throughout the pancake. Let cook for another 2 minutes and set onto a plate.

7. Continue with the remaining batter.

Notes:

We use whole wheat flour and on occasion we use whole wheat pastry flour. Both will yield delicious pancakes however, the pastry flour tend to yield a lighter fluffier pancake. I have not tested this recipe with gluten-free flour so the ratios of wet and dry ingredients may need to be altered.

As for the milk alternatives, we make our own oat milk and prefer this. In the past we have used homemade or store bought almond milk. Homemade hemp milk tends to be too thin for my liking but, store-bought works well. Keep in mind the taste of the pancakes will vary depending on the milk you choose.

Our family enjoys hardier pancakes and we find that adding a tablespoon of chia seeds and 1/4 cup of rolled oats to the dry ingredients work well. If you are looking to add a bit more protein you can add a serving of your favorite protein powder as well. If you try this you will want to add and extra 1/4 cup milk alternative.

Our pan is non-stick and we find that we don’t need oil. If you are using a good non-stick skillet or a well-seasoned cast iron you may not need to grease it beforehand. This will vary from household to household

Letting the batter sit will help the baking powder react and yield a fluffier pancake. To test this you can stir the batter and should notice bubbles throughout.

If your pan tends to retain heat well you may want to turn the temp down after the first few pancakes to prevent the rest from over-browning.

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