Easy Everyday Pancakes (GF, Almost Vegan, No Sugar Added)
It's a Saturday morning (or Tuesday) and all you want is a nice slow morning. No where to be, no zoom meetings, just your foamy cappuccino, an intoxicatingly good book, and some yummy, delicious, oh so satisfying banana pancakes. On the flip side, if you have five zoom meetings, a pitch your team is working on, and only iced coffee, you can still make this easy recipe, hence "everyday" pancakes.
I've been making banana pancakes FOR YEARS and have tested so many different variations on the classic three ingredient recipe of banana, egg, and cinnamon. Sometimes I'll make the pancakes as banana-peanut butter, banana- cacao, almond flour and/or oat flour, etc., the list goes on. What I love most about the banana pancake is that it is easily customizable, not just in terms of how much of the ingredients you're using (do you want a lot or a little, mini or big), but in terms of what you're craving that day. This to me is the most important aspect of the not-overrated banana pancakes. . . well somewhat overrated, but for good reason.
Photo by Mayreni Sweis
Now, I always add eggs to my banana pancakes, but for this recipe I decided to omit them. In general, I eat a LOT of eggs since they are one of my favorite things to make (so many ways to cook them, I love it), but I wanted wanted to experiment with an eggless version of the pancake. I found that the consistency and flavor still worked well sans the egg, but its inclusion would have upped the protein value, which is my general preference. If you are vegan and would like to add more protein, you can try using a flax or chia egg, which is basically a mixture of flax or chia and water combined to form into a gelatinous mixture.
Besides burning and/or not flipping the pancakes when it's time do so (the edges will start to bubble), there is little standing in your way of messing up these yummy, delicious, oh so satisfying pancakes. Here is one of my many recipes for easy everyday banana pancakes:
Ingredients (yields 3 medium sized pancakes for 1 person):
1 ripe banana (the riper the sweeter)
Splash of pure vanilla extract
1 tbls yogurt (I use labneh cause that's the only "yogurt" I really ever buy. Can sub with non-dairy yogurt too).
1/3 cup almond flour (add a bit more of batter is too wet).
1 tbls flax seeds
1/4 tsp baking soda
Dash of cinnamon
Pinch of salt
Almond milk (or whatever nut milk you have)
1 tbls avocado oil
Optional: 1 egg
1. In a bowl, use a fork to mash banana. Add in vanilla, yogurt, and nut milk (optional egg). Stir to combine.
2. In a separate bowl, combine dry ingredients (almond flour, flax, cinnamon, baking soda, salt).
3. Once well combined, pour dry mixture into wet ingredients. With a spatula fold all ingredients together until it is one homogenous mixture.
4. OPTIONAL: Add any nuts, seeds, nut butters, jams, cacao, etc., if you'd like to customize your pancakes.
5. Heat a non-stick or cast iron pan over medium- low and add in oil.
6. Using a spoon or ice cream scoop poor in your batter. You can make the pancake as big or small as you'd like. I wanted three medium sized ones, so that's what I did with.
7. Repeat for remaining batter. You may have to add a bit more oil too.
I plated my pancakes with a sprinkle of organic rolled oats, a mix of fresh organic blueberries and blackberries, a side of almond butter and a dollop of yogurt.