Vegan Banana Pancakes #breakfast #vegan

Today is committed to straightforward, produced using scratch, delicate, cushioned and heavenly Veggie lover Banana Flapjacks that are only the perfect measure of sweet, and are pass on, soften in your mouth, YUM.

I typically like every one of the fixings when I eat hotcakes however I like to serve these basically. We're talking a liberal handle of veggie lover spread and a graceless shower of maple syrup. The banana flavor comes through truly well and is improved by the cinnamon and trace of nutmeg. It's practically similar to eating clingy, syrupy, banana bread.

As you are likely very much aware, the not all that ideal vegetarian flapjack circumstance is very normal, particularly when you include additional sogginess as banana. They frequently end up sticky and marginally clammy. My banana hotcake game is solid however, and the surface of these is completely spot on.

For the time being however, we eat paradise directly here and once you've tasted a plate of this hot, banana-y, syrup splashed cushy goodness, your standard, plain hotcakes may all around become a relic of days gone by. We're talking a greatest cushion circumstance. Simply consider me the cushion ace.

These Vegetarian Banana Hotcakes are: Fat, delicate and cushy, Brimming with yummy banana, cinnamon and nutmeg enhance, Very simple and fast to make, Healthy, Fulfilling, And I think the best flapjacks I have ever constructed!

Also try our recipe Pumpkin French Toast

Pass on THE BEST Vegetarian Banana Flapjacks. They are overly feathery and not sodden or sticky and they are extremely fast and simple to make.

Ingredients

240 ml / 1 cup unsweetened non dairy milk
2 tablespoons + 1 teaspoon oil of choice , or cashew butter for oil free but they won't be quite as light and fluffy
1 medium banana, peeled , weighing around 170 g in it's skin
200 g / 1½ cups + 2 tablespoons all purpose flour , or spelt flour (see the recipe notes re measuring the flour). If you are in the UK use plain flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda (bicarbonate of soda in the UK)
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients.
If you don't have a blender you can make them by hand. I will include instructions at the end.
Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.
Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use a skillet or frying pan .
Lightly grease the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ? of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.
Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.
To make by hand:
Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.
Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.