I always have a little bit of a challenge when Weston brings his girlfriend home with him for the weekend. She’s a vegan, and in my kitchen of milk and butter and cream, whipping up a meal that everyone will enjoy is an adventure. My latest recipe to …
I always have a little bit of a challenge when Weston brings his girlfriend home with him for the weekend. She’s a vegan, and in my kitchen of milk and butter and cream, whipping up a meal that everyone will enjoy is an adventure. My latest recipe to tackle for her was pancakes.
Requirements: The recipe had to be easy, fast, and something I could make with ingredients I already had on hand.
You can make these pancakes with homemade Quick Mix or a store-bought baking mix–or from scratch, so I’ve included the from-scratch directions.
I replaced the egg in the usual recipe with mashed banana, and for milk you can use soy, coconut, almond, etc, whatever kind of vegan milk you prefer.
How to make Vegan Pancakes:
1 cup all-purpose or whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe banana, mashed
1 cup soy or other vegan milk
2 tablespoons vegetable oil
*To use a baking mix, replace the flour, baking powder, and salt with 1 cup baking mix. Still add the 1 tablespoon of sugar because the baking mix won’t have that much sugar in it.
Place the dry ingredients in a mixing bowl. Add the mashed banana, soy milk, and oil.
Stir just until completely moistened and mixed together. Spoon onto a hot griddle, flipping to make golden on both sides. See, they’re making little bubbly holes just like regular pancakes.
You can add about 1/2 cup nuts, raisins, etc, to vary the recipe, just as you do with non-vegan pancakes. This recipe makes about six pancakes (depending on the size of your pancakes), and easily doubles, triples, whatever you need.
They come out fantastic!
Pancakes for everyone!
Bananas, by the way, are handy to have around as they replace egg as a binder, working well in a lot of baking recipes.
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