Being a vegan on Pancake Day can be a bit like being single on Valentine ’s Day. It’s very easy to mope around all day moaning that this day’s for everyone else and not you, and wondering why you deserved this life.
But stop it. That sort of attitude WON’T GET YOU A BOYFRIEND. Or a pancake. You’ve gotta embrace it. You’ve got to think, yes, eggs are gonna get laid and eaten, and yes, maybe a lot of my friends are too, but it’s gonna take more than that to stop this single vegan having fun today.
And besides, only 4 months until national vegetable day. Here’s a vegan banana pancake recipe.
- 1 ¼ cup organic, unbleached flour
- 1½ very ripe banana, mashed
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup soy or almond milk
- 1 tbsp vinegar, I like ACV
- 2 tbsp coconut oil
- optional: ½ tsp vanilla extract
- Combine your flour, baking powder and salt in a bowl and whisk to remove any clumps.
- In a large glass or small bowl add your non-dairy milk with 1 tbsp of vinegar and whisk well. This will turn your regular soy milk into soy buttermilk!
- Allow your buttermilk to sit for about 5-10 minutes, and mash your banana in a bowl or on a cutting board.
- Add all your ingredients except the mashed banana to your flour mixture, or add them all to a blender, and mix until smooth.
- Add the mixture to a bowl with your mashed banana and mix until well combined.
- Turn your griddle to medium heat.
- When your griddle is hot, grease with a tbsp of coconut oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing.
- Continue to cook until the other side of your pancake is cooked, and remove from heat.
- Serve with coconut flakes, sliced bananas and maple syrup.