To make a vegan version of pancakes, I replaced the egg with mashed banana, and for milk you can use soy, coconut, almond, etc, whatever kind of vegan milk you prefer.
Servings: 6 pancakesPrep Time: 5 minutes Cook Time: 2 minutes
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
You can make these pancakes with homemade Quick Mix or a store-bought baking mix–or from scratch.
*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.
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.
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