What do you do when you have a banana too ripe to eat, a ridiculous craving for something sweet at breakfast time and when it's been raining nonstop for a week? I had a look in my pantry to see what else I had and decided to...
.... MAKE BANANA PANCAKES!!!! ♥
Just because I'm a vegan doesn't mean I can't enjoy scrumptiously yummy foods right? :) And while you may think that you can't make pancakes without eggs, milk and cane sugar, and that without these ingredients you'll be left with a rubbery, weird, bland tasting, crumbly disaster, think again! These pancakes are still super fluffy, and the fact that I use a plant based milk and sweetener really doesn't alter the taste much. Plus it's cruelty-free and much healthier for you!
Now I don't want you to think, because this doesn't contain these ingredients that you can still eat these everyday and not gain a little :| haha... While they are much healthier than regular pancakes, they're something that's still best kept as an occasional treat.
So with no further adue, I present...
1 cup organic wholemeal flour
1 heaped tsp baking powder
1 Tbsp Agave nectar/syrup
Splash vanilla extract
1 ripe banana
3/4 - 1 cup organic rice milk (or almond milk)
Pinch of healthy salt (celtic or himalayan pink salt)
Coconut or Olive oil
Mash the banana with a fork and put to the side.
In a large bowl, combine all dry ingredients and mix together well.
Combine 3/4 cup rice milk, vanilla, agave and banana. Add to dry ingredients and whisk. If it's too dry add more milk. The batter should be pourable but not too runny.
On medium-low heat, heat a little oil in a nonstick pan.
Pour in the mix as big or small as you'd like.
When bubbles appear on top, it's ready to flip over. Cook for a further minute or 2 on the other side and remove from pan. Repeat.
Serve with real organic maple syrup, fresh strawberries and blueberries.... ENJOY ♥
♥ LOVE BEC ♥