I’ve been keeping my eye out for a good recipe for vegan pancakes, and every time I thought I found what I was looking for, the net result seemed to be a let down. I found coconut flour to be incredibly chalky, flax egg replacement to bland out a lot of the other flavors and the quick, 3 ingredient recipes to miss the flavor boat as well.
So I set out to make my own recipe. I wanted to use natural sweeteners, and make sure it was no more than 50% white flour, while still retaining moisture, and flavor. I think I fared pretty well on this, and I hope you do to! We called them banana bread pancakes, because that’s what we found them to taste like.
*Side note, our flat-iron skillet is older than I am. Literally. It’s a piece of junk, so the pancakes weren’t all that photogenic. I made some plain ones in hopes that they were prettier, the but were destroyed in flipping. If you make some yourself, please feel free to send me the pictures, and I would be happy to showcase your result.
1 c AP Flour
1/2 c Whole Wheat Flour
1/2 c Quick Oats
1/2 c Shredded, Unsweetened Coconut
pinch of salt
1 tsp Baking Powder
1/2 tsp Baking Soda
Equivalent of 2 Eggs worth of Egg Replacement*
2 Medium Bananas
1 c Unsweetened Almond Milk
2 tbsp Coconut Oil, Melted
2 tbsp Natural Maple Syrup
– Mix all dry ingredients in a bowl to homogenize the mixture. This includes both flours, oats, shredded coconut, salt, baking powder and baking soda.
– In a separate bowl, mash the banana until it starts to liquefy.
– Add coconut oil, maple syrup and almond milk, and whisk together.
*A friend of mine introduced me to a vegan alternative egg replacement for baking. I found it to work very well in this. It’s called Ener-G Egg Replacer, and it is made mainly from tapioca.
– Whisk your egg replacement into your liquid ingredients.
– Slowly add the liquid to the dry ingredients and fold to mix. Take care not to fold to much, and this will toughen the batter and make chewy pancakes.
– I use a 1/4 cup measuring spoon to size my pancakes.
– Spoon onto a grease cast iron skillet, or flat top griddle.
– Flip after about 3-4 minutes on each side. Should be lightly browned.
– Top with whatever you like! I used maple syrup, apples and currants.
*Should make about 10 pancakes