by Anda Mtshemla
Seeing that it’s been three months since my last post, it was going to take something very special to bring me out of my uninspired state. And it seems that a little weekend away from my fast-paced life as a vegan mogul (lol, what?) did the trick.
I don’t think I can take credit for this recipe as I’m sure I’ve seen many ones like it online. However, I will take credit for putting my family and all of you on to this as the BEST vegan pancake recipe in the world. I mean, how can it not be, with only 4 ingredients used to achieve the perfect mixture of sweet crispness and light fluffiness? Not to mention, I made these while on a weekend away at an Airbnb, so you can imagine my resources were limited but they still came out spectacularly.
As someone with an affinity for pancakes (because dessert for breakfast), I’ve tried many versions vegan pancakes. In an earlier version of this recipe I used sunflower oil instead of bananas as I wanted to achieve a more neutral flavour. I used bananas for the first time a few weeks ago and fell in love with this version. Unless you’re highly allergic to banana, I would strongly urge you to try this recipe– you will not regret it!
EDIT: If you are strongly opposed to the banana flavour of these pancakes, substitute the bananas in this recipe for 1/3 cup of vegan mayo.
You will need:
1 1/2 cups milk alternative
2 ripe bananas
2 cups all purpose flour
1 tsp baking soda
In a large bowl, mash bananas with a fork until they form an egg-like consistency
To this, add milk and whisk until well combined
Add dry ingredients to wet and mix until just combined (its going to be lumpy, thats okay)
Heat up non-stick pan to medium-low heat
Spoon about a quarter cup’s worth of the mixture into the pan for each pancake
Once bubbles have formed on the surfaces of the pancake and the edges appear dry, flip the pancake and allow about 30seconds for the other side to cook
Serve warm with syrup or whichever toppings you prefer