I met up with a vegan friend yesterday and commented that I had a taste for pancakes and hadn’t had any since I went vegan. My vegan friend said, “I’ll send you a recipe for vegan pancakes.” I thought I’d be waiting a while for these pancakes, but she sent me the recipe links on Facebook this morning. When I woke up and checked Facebook, there were two vegan pancake recipes waiting for me. Since she was so nice to send them to me so I’d have them when I woke up ready to eat breakfast the next morning, I figured I owed her the courtesy of trying one of the recipes right away.
I selected the Spiced Banana Pancake recipe. They are very dense, rich,and moist. Even if you’re not vegan, you will enjoy these. I did all the prep work and dish washing and Pete got the privilege of making them. Meat Pete did put some butter on his stack but these are so moist you really don’t even need it (vegan butter or dairy butter).
I had to share this recipe on the blog in honor of my really nice (never mean) vegan friend who opened my eyes to veganism and continues to be a wonderful resource for information and advice:
Warm up your morning with these sweet, flavorful pancakes.
By Robin Robertson | March 22, 2011
These sweet and sumptuously spiced pancakes aren’t afraid to take center stage at your next big breakfast—they’re the kind worth savoring over a second cup of coffee or tea.
What You Need:
- 1-1/2 cups all-purpose flour
- 2 tablespoons sugar or natural sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1-l/4 cups soymilk or other dairy-free milk
- 3 ripe bananas, peeled and sliced
- Pure maple syrup or blueberry syrup
- Fresh strawberries, blueberries, raspberries, for garnish
What You Do:
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender combine the soymilk and half of the banana slices and process until smooth. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined. Fold in the remaining banana slices.
- Preheat the oven to 200 degrees. Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on top, 1 to 2 minutes. Flip the pancakes with a metal spatula and cook until the other side is lightly browned, about 1 minute more. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes. Top with maple or blueberry syrup and fresh fruit as desired.