I am not a vegan or vegetarian but try to make meatless meals on a regular basis. One of my favorite is a breakfast staple.
Years ago I was looking for a low-cholesterol, low-fat pancake recipe and found Chef Marcus Samuelsson's Vegan Banana Pancakes recipe.
This recipe is not only simple and delicious, it is versatile and forgiving. I can change it up by adding mix-ins like nuts, chocolate chips, berries or playing around with the flour mix. To boost nutrition and change the flavor profile, I sometimes substitute one-fourth of the flour with an ancient grain like amaranth and quinoa or one-half with whole wheat flour.
No matter how I tweak this recipe, I still turn out awesome pancakes every time. This recipe never fails me. I'm so smitten with the recipe that I have to share my version.
2 - 3 servings
Makes 6 medium-sized pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 Tbsp sugar
Tip: I have used honey and agave as sweeteners. Remember to adjust the amount to taste.
Pinch of salt
1/2 tsp cinnamon
1 ripe banana, mashed
3/4 cup non-dairy milk or cow's milk (non-vegans)
Tip: I have used 2% milk, almond, and soy for this recipe without any differences in results.
Splash of vanilla extract
Coconut oil spray for griddle
In a small bowl mash a ripe banana, then mix in non-dairy milk and vanilla. (Note: If using honey or agave, mix it with your wet ingredients.) Set the bowl aside.
In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
Add your wet ingredients to the flour mixture and mix well.
Heat a nonstick pan or griddle over medium heat, then spray coconut oil or oil of your choice.
Dollop a portion of the pancake mix on the griddle to make the desired size pancake.
Cook pancakes until golden brown on each side. The pancakes are ready to turn when you see bubbles forming on top.
Serve warm with toppings of your choice.