On rainy mornings I can’t help but think of this song. So naturally, I get a craving for banana pancakes. There’s just something cozy about pancakes, drizzled in maple syrup and paired with hot coffee. It’s the perfect weekend breakfast food to eat while watching your Saturday morning cartoons (or, if you’re me lately, binge watching Arrow on Netflix). Make some this weekend! Or, do as Jack says and pretend it’s the weekend, play hookey, and make some tomorrow! It’s been gloomy lately and you’re just a little under the weather, clearly. Plus you’ve probably got everything in your pantry already!
C refers to this as “the best breakfast” and is now requesting it like every other weekend. Which is totally understandable because they are straight up yummy.
Ok, I’m going to confess something to you all and, as a vegan, this may come as a shock but.. I don’t really like bananas. I see these vegan youtubers going on and on about how they eat a truckload of bananas a day when they only eat raw unless it’s a full moon and a white wolf is facing south-east while howling into a white trillium flower with cave paintings on each petal. Or something like that. I don’t think I’ll be going raw anytime soon. Can you tell? Anyway, lately I’ve been trying to incorporate more bananas into my diet because they are so dang cheap, they make a great ice cream replacement, and they go well in smoothies. They also make these amaaazing pancakes.
That is one massive stack of pancakes. And can you believe we ate all of them?! I can. We are quite the little piggies sometimes. No shame. Oink, oink.
And remember to SMILE because you’re about to eat some PANCAKES. Note: if you want to make your plate look like it came off the Denny’s kid’s menu, make bigger pancakes and add some coconut whipped cream! I know what I’m doing next weekend!
Pancakes are just one of those things that are really easy to veganize. Plus I will never understand why anyone puts eggs in them when they can just use bananas.. or applesauce. And all you omnivores putting eggs in your banana pancakes, why? That’s just a waste. The banana acts as a binder so there’s absolutely no need for the egg or any egg substitute!
If this isn’t “food porn” then I don’t know what is. Watch that syrup drip. Aww yeah.
Ok so, enough talking. It’s probably morning and you’re groggy because you haven’t had your coffee yet so I’ll get on with the recipe.
Whole Wheat Banana Pancakes
Makes 12 pancakes. Ready in 30 min.
- 1 ripe banana
- 3T vegetable oil
- 2t vanilla
- 1T brown sugar
- 1&1/2 C whole wheat flour
- 1&1/4 C almond milk (or your favourite non-dairy milk)
- 1 t baking soda
- 1/4 t salt
- Optional: chocolate chips, berries
- Mash the banana with a fork in a large mixing bowl, then add the oil, almond milk, brown sugar, and vanilla. Mix until fairly smooth (it’ll be a little lumpy from the banana).
- Add the rest of the ingredients and mix well. It doesn’t have to be perfect, but you also don’t want big clumps of flour. If it’s too thick, add a little water (one tablespoon at a time!) and if it’s too thin then add flour (also one tablespoon at a time!)
- Heat a large grill or frying pan to about 300F (I think this would be medium or medium low) and spray with non stick spray or lightly drizzle with oil.
- Pour about 1/3 cup of batter per pancake. If adding chocolate chips or berries, sprinkle about 5-6 of them on top of the pancake immediately after pouring.
- When bubbles form and the edges begin to cook, flip the pancakes and wait an additional 2-3 minutes, or until golden brown on the bottom.
- Remove from pan and top with some vegan margarine. When all your pancakes are done, add some maple syrup and banana slices!