Vegan Banana Pancakes (As Soft As Marshmallows)
These Vegan Banana Pancakes are as soft as marshmallows, and burst with natural sweetness from ripe bananas. They’re perfectly spiced with cinnamon and an incredible breakfast option that’s sure to make your mornings better.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (125g) | may use whole wheat or spelt
- 1 tbsp sugar (12g)
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tsp baking powder
Wet Ingredients
- 1 ripe banana, mashed (120g) | about 1/2 cup
- ½ cup plant milk (120g)
- 1 tbsp oil (15g)
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients. In a bowl, mix the sifted flour, sugar, salt, cinnamon and baking powder.
- Mix the wet ingredients. Mash the banana and add it to a bowl, along with the plant milk, oil, and vanilla extract. Mix well.
- Add the wet ingredients to the dry. Stir well but do not overmix. A few lumps in the batter is okay.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a touch of vegan butter for an even golden brown finish.
- Cook: For each pancake, pour about 1/4 cup of batter onto the skillet. Let the pancakes cook until bubbles form on the surface and they're firm enough to flip. Flip them over and cook for 30-60 seconds more.
- Serve and Enjoy: Stack your pancakes and top with fresh fruit, a drizzle of maple syrup, or any of your favorite toppings. Enjoy these marshmallow-soft delights!
Notes
- When measuring the flour using cups, spoon the flour into the cup and level with a knife instead of scooping from the flour container with the cup. You'll have too much flour.
- For a gluten-free option, try using Bob's Red Mill 1:1 Flour Blend.
- Use any sugar, such as brown, granulated, castor, muscovado, or monk fruit sweetener.
- Use any plant milk, such as almond, oat, cashew, hemp, etc.