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Vegan Banana Pancakes

An easy recipe for delicious vegan banana pancakes. Light and fluffy with no added sugar and only 6 simple ingredients.
Course Breakfast, Dessert
Cuisine American, English
Diet Vegan, Vegetarian
Keyword vegan banana pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 83kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 200 ml soy milk
  • 125 g plain all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 ripe banana
UK Measurements - US Measurements

Instructions

  • Place everything into a blender or food processor and blend to form a smooth batter*
  • Leave to stand for 10 minutes.
  • Lightly oil a non stick frying pan and heat until hot.
  • Pour circles of batter into the hot pan (I fit 3 pancakes into my pan at a time).
  • When bubbles form on top and start to pop, flip the pancakes over and cook the other side.
  • Serve with toppings of your choice.

Video

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
*If you don't have a blender or food processor mash the ripe banana thoroughly before whisking into the remaining ingredients. 

Nutrition

Calories: 83kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg