The Best Vegan Banana Pancakes
- 240 ml / 1 cup of coconut 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 its skin
- 200 g / 1½ cups + 2tablespoons Almond Flour
- 2tablespoons coconut sugar
- 1tablespoon baking powder
- ¼teaspoon baking soda (Gluten-free)
- ½teaspoon salt
- 1teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 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 ⅓ 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 coconut milk and oil until combined well.
- Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the coconut milk, stirring as you go to work out the lumps. Stir until all of the almond flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.