Calories: 129kcal
Servings: medium pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup dairy-free milk
- 2 small-medium bananas mashed
- 1/2 Tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 2 Tbsp cane sugar
- 1/2 Tbsp apple cider vinegar
- ½ tsp cinnamon
- 2 Tbsp spray oil this is for the pan
Instructions
- Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt, sugar, cinnamon and whisk together.
- Add the vanilla and mashed banana to the buttermilk mixture and mix. Whisk until a batter is formed.
- Slowly combine the wet and the dry ingredients together and whisk until a thick batter is formed.
- Heat a large pan on medium heat. Lightly butter it or spray with oil. Scoop 1/ 4 of a cup of pancake batter on the pan.
- Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.
- Top with fried bananas, walnuts, and maple syrup.
Notes
Leftovers will last 3 days in the fridge and 2 weeks in the freezer wrapped up.
Nutrition
Nutrition Facts
Vegan Banana Pancakes
Amount Per Serving
Calories 129
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 9.2g58%
Polyunsaturated Fat 0.9g
Sodium 275mg12%
Potassium 147mg4%
Carbohydrates 22g7%
Fiber 1.6g7%
Sugar 6.3g7%
Protein 2.5g5%
Vitamin A 82.9IU2%
Vitamin C 2.3mg3%
Calcium 114.3mg11%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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