Spring is right around the corner and for most that means making the switch between leggings and sweatpants all the time to shorts and t-shirts. For me, the switch is from eating my breakfast on the couch all bundled up in a pile of blankets so tightly wrapped that I can barely move to outside in the freedom of my pajamas. One of my all time favorite breakfast foods to eat on the porch is pancakes. They’re light fluffy and can have a wide variety of toppings. Even though eating a stack of pancakes every weekend may taste good, it’s most certainly not good for you. Thus, the banana pancake was born. With no added sugar these beauties consists of four simple ingredients and take anywhere from ten to twenty minutes to make. They’re perfect for those moments when you want a stack of pancakes without the consequences. Oh, and did I mention, they’re vegan? They’re my absolute favorites and taste like pure goodness especially when topped with syrup and berries.
Vegan Banana Pancakes
- One overly ripe banana
- 1 cup All Purpose Flour
- 1-1 1/4 cup Water
- 1 tsp Baking Powder
- Place the banana in a medium sized bowl and mash it up until the entire banana is completely smushed.
- Add the flour, baking powder and 1 cup water and then mix until combined. The mixture should be on the watery side, like most pancake batters are. If your batter is lumpy add up to a 1/4 cup more of water until it is at the desired consistency.
- Spray a pan or pancake griddle with non stick cooking spray and turn the heat on to medium-low.
- Pour about a 1/4 cup of pancake batter onto the griddle (This is how big I like my pancakes but you can adjust the size due to preference). If you want to add toppings like chocolate chips or blueberries, you can do that now.
- Once the sides of the batter turn glossy flip the pancake to the other side to cook. Your pancake will be done when the bottom is a golden brown color.
- Stack your pancakes and top with a generous helping of maple syrup. Enjoy!