Last week, Alex and I were craving pancakes but wanted something a little different from our usual carrot cake pancakes. I had one ripe banana and not much else… so I whipped up a batch of these plain pancakes that we ate with vegan butter and maple syrup, with a side of tempeh bacon. So delicious!
Perfect Pancakes
2014-04-11 15:03:53
Serves 2
Perfect, fluffy pancakes, ready to be topped with your favorite toppings!
Nutrition Facts
Serving Size
317g
Servings
2
Amount Per Serving
Calories 327
Calories from Fat 7
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 596mg
25%
Total Carbohydrates 68g
23%
Dietary Fiber 4g
16%
Sugars 12g
Protein 8g
Vitamin A
1%
Vitamin C
9%
Calcium
57%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 banana
- 1-1/2 C almond milk
- 1/2 tsp vanilla extract
- 1/2 Tbsp liquid sweetener (such as maple syrup or agave syrup)
- 1 C whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
- Mash banana in a small bowl.
- Add the milk, vanilla, and sweetener. Mix to combine.
- In a large bowl, sift the flour, baking powder, salt, and spices.
- Add the wet ingredients to the dry. Stir well to combine, being careful not to overmix.
- In an oiled, preheat skillet/griddle, add batter in scant 1/4 cup scoops. Cook in batches of three or four at a time (being careful not to overcrowd the skillet) for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
- Keep on a plate covered with tin foil until ready to eat. Serve with your favorite pancake toppings, such as warm fruit compote, coconut creme whipped cream with fresh fruit, or vegan butter with pure maple syrup.
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