Vegan Banana Pancakes

Dairy-free, egg-free, and sugar-free treat

I think this is my fifth experiment with banana pancakes. I started by adding one banana to the apple pancakes batter and ended up with a vegan version.

This delicious treat without eggs, milk, butter, and sugar can be beautifully called vegan banana pancakes, or simply lean pancakes. The name doesn’t affect the taste, they are perfect anyway!

Preparation time:

5 min

Cooking time:

30 min

Total time:

35 min

Cuisine:

Russian

Category:

@ breakfast

Recipe yield:

25 pancakes

Ingredients

• 1 1/2 cup (250 g) flour
• 1 cup (250 ml) oat milk
• 3 small or 2 large bananas
  the secret is in overripe bananas;
• 2 tbsp oil
• 1/3 tsp salt
• 2/3 tsp baking powder

Process

• mash 3 bananas with a fork,

• mix the bananas with 2 tbsp. of oil and 1/3 tsp. of salt,
• pour 2/3 cup of oat milk into the banana mass and stir,
• in a separate bowl mix 1 1/2 cups of flour with 2/3 tsp. of baking powder,
• put a frying pan over medium heat,
  this should be done in advance since the baking powder begins to release carbon dioxide when it gets wet so that pancakes become more fluffy; batter with baking powder must be used immediately;
• add the flour mixed with the baking powder into the banana mass and stir until smooth,
  there may be small pieces of bananas in the batter - it’s okay; don’t be too zealous, otherwise gluten starts to be produced and pancakes will turn out to be tougher;

• dilute the batter with the remaining oat milk (1/3 cup),
• spoon the batter into a preheated frying pan and cover it with a lid,

• as soon as the pancakes are matte (about 2 minutes will pass) - turn over and fry the other side without covering the pan with a lid,
• it’s better to lay out the ready-made pancakes on the wire rack or stack them up on a plate,
• before serving, decorate the pancakes with berries, nuts, powdered sugar or syrup, yum!

Calories (1 pancake): 62

Proteins: 1 g

Fats: 1 g

Carbs: 11 g