Vegan Banana Pancakes
Can't have eggs or dairy? No problem! Make these amazing Vegan Banana Pancakes. You'll sub a flax egg for eggs, almond milk for cow's milk, and soy yogurt for dairy yogurt.
Servings: 4
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- pinch teaspoon salt
Wet
- 1 medium banana mashed (1/2 cup)
- 2 flax eggs 2 tablespoons ground flax + 6 tablespoons warm water
- 1 teaspoon vanilla extract
- 1 5.3 oz. container Vanilla Silk Dairy-Free Yogurt Alternative 1/2 cup
- 1 cup Silk Unsweetened AlmondMilk
- 3 tablespoons melted coconut oil
Instructions
- First, prepare your flax eggs by mixing together 2 tablespoons of ground flax seeds and 6 tablespoons of warm water. Let sit for 15 minutes.
- Next, mix together dry ingredients in a medium-size bowl and set aside.
- In a large bowl, mash banana until liquidy. Then, once your flax eggs are slimy/gummy, add those to the large bowl and mix. Add in the rest of the wet ingredients other than the coconut oil and mix well.
- Slowly add dry ingredients to wet and mix.
- Finally add in melted coconut oil and mix until smooth. As your batter sits it may thicken, so add extra almond milk as needed.
- Preheat a large frying pan to low/medium heat and spray with coconut oil cooking spray.
- Scoop a heaping 1/3 cup of the batter onto your pan and cook for 3-5 minutes on each side or until golden brown and fully cooked.
Notes
- *These pancakes cook the best on a lower heat. If your burner is set to medium/high, the middle may not cook all the way through.
- *As your batter sits it may thicken, so add extra almond milk as needed.
Nutrition
Calories: 364kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Fiber: 9g | Sugar: 8g