This recipe is an easy base to build your Sunday pancake stack. Personalize it by adding chocolate chips, berries or nuts to the batter!
| 25 minutes | 10-12 pancakes | Vegan | Gluten free |
Ingredients
Dry ingredient
- 200 g all-purpose flour
- 200g whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
Wet ingredients
- Ripe bananas (1 big or 2 small)
- 4 dl plant milk (rice, almond, cashew…)
- 1 tbsp coconut oil
- 50 ml sweetener of your choice (agave, maple syrup…)
Instructions
Mix all dry ingredients together.
Smash the bananas with a fork and mix with the wet ingredients in a bowl.
Pour wet ingredients in the dry ingredient bowl slowly while whipping. Whip (1) the dry and wet ingredients together until homogeneous (2).
Put some olive oil in a pan and dry it out a little with a paper towel.
Cook your pancakes and keep them under a hand towel so they stay warm and soft until you eat them!
Tips & Tricks : (1) Don’t whip too much as this will make your pancakes harder and less fluffy. Once it is homogeneous, stop.
(2) You may see pieces of bananas if you crush it with a fork, I don’t mind but if you really want a smooth texture I suggest you pass all wet ingredients in the mixer before mixing with the dry ingredients .
(3) If you can, prepare the batter the night before and place it in the fridge to sit overnight for better results and taste.
