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Banana Pancake Perfection


I almost titled this post Best Ever 'PLANT BASED' Banana Pancakes, but I feel like this recipe covers a broader spectrum (as I feel with most yummy plant based recipes).  I haven't lived a plant based lifestyle forever, and yet, these pancakes are my very favourite, plant based or otherwise.

I made this recipe up over the course of time, substituting and experimenting from my old favourite non-vegan recipes until I got them just the way I wanted them.  I use a lot of different egg replacements, depending on what I'm making, but in pancakes, bananas are always my favourite.  The trick to cooking the perfect banana pancakes is to cook them a bit longer than normal on each side, as they're a bit more dense than the average pancake.  This will ensure that you get the perfect end result and enjoy every bite to the fullest with the best possible texture...so resist the temptation to flip them too early or they may not be as cooked as consistently as you'd like them to be throughout.



Serve and Enjoy!


xoxo ~ Lise-Anne {Plum Planted}

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 Click Here for Printable Recipe

 Banana Pancake Perfection
By Lise-Anne Michel {Plum Planted}
Makes about 20 pancakes
Plant Based, Vegan option, Dairy-free, Refined Sugar-free, Oil-free, Nut-free option.

Ingredients:
3 c. whole wheat flour
3 t. baking powder
1 t. salt
3 c. plant based milk*
6 T applesauce
3-6 T raw, unpasteurized honey**
2 large bananas
1 t. vanilla

Method:
1. Preheat an electric pancake grill to 375 degrees.
2. Combine the plant milk, applesauce, honey, bananas & vanilla in a high speed blender until smooth.
3. In a large bowl, combine the flour, baking powder and salt.
4. Pour wet ingredients over dry ingredients and whisk together until well combined.
5. Pour batter onto the hot grill by the ladle full.
6. Flip when bubbles that form have popped and the pancakes appear to be well cooked through (give them a bit longer than your average pancake).
7. Allow to cook thoroughly on the second side as well.
8. Serve hot with your favourite syrup and fruit toppings, and maybe a little coconut whipped cream and cinnamon!
Enjoy!

Recipe Tips:
*I use unsweetened almond milk.  For a nut-free option, try rice milk or another nut-free plant milk.
**If you are vegan and do not eat honey, sub for pure maple syrup.  The reason I have a range in the amount of honey is bc my husband doesn't like maple syrup on his pancakes, so I always put the full 6 T of honey in ours to give them some extra sweetness so he can enjoy them plain or with fruit, without adding syrup.  I enjoy them this way as well.  If you are vegan and don't eat honey, sub with pure maple syrup or dates.

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