Description

Delight in these fluffy banana pancakes, a perfect plant-based breakfast that combines wholesome ingredients, flavor, and nutrition. Topped with maple syrup and fresh fruit, these pancakes are sure to energize your morning.

Ingredients

Scale

2 ripe bananas
1 cup plant-based milk
1 teaspoon vanilla extract
1 cup whole wheat flour
1 tablespoon baking powder
Pinch of salt
Oil or vegan butter for cooking
Maple syrup for serving
Fresh fruit and nuts for topping

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Instructions

Prepare the batter: In a large bowl, mash the ripe bananas until smooth. Add the plant-based milk and vanilla extract; whisk until creamy.
Combine dry ingredients: In a separate bowl, mix the whole wheat flour, baking powder, and salt.
Mix together: Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
Heat the pan: Preheat a non-stick frying pan over medium heat and lightly coat it with oil or vegan butter.
Cook the pancakes: Pour about 1/4 cup of batter onto the hot pan. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Serve and enjoy: Stack the pancakes and drizzle with maple syrup, topping with fresh fruit and nuts.

Notes

Make-ahead tip: Prepare the batter the night before and store it in the fridge for an easier morning. These pancakes can also be cooked in an air fryer or baked in the oven.

Nutrition

Serving Size: 2 pancakes
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg