Weekends start beautifully: pancakes! I find them very close to their non-vegan brothers. I hope you will enjoy them, as much as we do :) I usually prepare the mixture inside a fridge container with a top lid, so I can directly save what’s left in the fridge for the next day. It will be as good as the day before, just….darker color thanks to the banana’s oxidation.
Time: 15 minutes
Ingredients: [9 pancake]
- 2 and ½ banana
- 2 cups soy milk
- 2 cups white flour ( o 1 whole, 1 white)
- 1 tablespoon shredded coconut
- 1 teaspoon baking soda
- a pinch of salt
1.Smash the banana with a fork. In the meanwhile, pre-heat your non-stick pan with medium-high heat. I find no need of butter or oil.
2.Add 2 cups of milk, coconut powder, baking soda and salt.
3. In small amount, add 2 cups of flour: keep stiring to prevent any lump.
4. Put on the heat and cook until some bubbles will appear on the surface. When they do, it means they are ready to be flipped. Cook for a moment the B-side of your pancake.
They need to be brown both sides, but still kind of white and uncooked in the middle. At least, this is the way I like them!Garnish with everything you like and buon appetito!
Neeeeee li voglio!!!
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yumm need to try these!!
https://aspoonfulofnature.wordpress.com/
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Pan cakes are one thing which I can have every day without any pause. I always used to try some or another recipe of chocolate pancake, but never tried banana pancakes. I always sprinkle cinnamon over the top of the pancakes because it acts as a better antioxidant in our body, Thanks for sharing Gaia
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Was just talking about banana pancakes with a vegan friend who’s visiting, so reckon we’ll try these for breakfast tomorrow.
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Aww ! they taste amazing :D I made them for my friend Grazia, when she was visiting me last month <3 she loved them
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