In most cases, I suck it up and make the trek back to grab these forgotten items. However, there are those times when I am just waaay too lazy to get out of my
It does not always work out like I would hope, but lucky for us... it worked out, big time.
Let's talk about what I had, two over ripe bananas and rice milk. What I was missing, well... eggs, cow's milk, and butter. Obviously vegan was the way to go in this situation.
Vegan Banana Pancakes
Time : 30 minutes
Makes: 6 - 8 pancakes
Serves: 3 - 4
- 1 1/2 cups flour (you can replace up to 1/2 a cup with whole wheat)
- 1/2 tsp salt
- 1 Tbsp granulated sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 cup mashed bananas (1 large or 2 small)
- 1 cups rice, soy, coconut or almond milk
- 3 Tbsp oil (there are quite a few choices here, use what you like... mm.. coconut?)
Pour the flour, salt, granulated sugar, cinnamon, and baking powder in a large bowl and combine.
Mash the bananas (if you haven't done so already)
Mix in the bananas and, in my case, rice milk. Stir until combined.
Let the pancake batter sit for 5 minutes before using. Pre-heat oven to 200 degrees.
Heat a large skillet (or if you are lucky and have a griddle) with 1-2 Tbsp of the oil over medium heat. Once the pan is hot add a 1/4 cup of batter for each pancake. Cook until bubbles begin to form around the edge of the pancakes.
Flip and cook for another 2-3 minutes. Remove panckaes and place on a baking sheet in the oven to keep warm. Add remaning oil as needed and continue to cook pancakes until all the batter is gone.
Serve with maple syrup or dusted with powdered sugar.