Saturday and Sunday mornings are for pancakes! Maybe not both mornings…usually it ends up being Sundays for us, but at least one morning during the weekend I like to whip up a stack of warm, fluffy, delicious pancakes! The recipe I use depends on the season. In the fall we enjoy a lot of pumpkin spice chocolate chip pancakes. You can find that recipe here. (It’s not my own. I simply add mini chocolate chips. They’re so good!) In the summer I love a classic whole-wheat pancake topped with mixed berries and pure maple syrup.
Last weekend we had some overly ripe bananas on the counter, and I decided to incorporate them into a pancake batter to try to come up with a new variation. My husband loves bananas and I’ll often drop slices into his pancakes while they’re cooking in the pan. I’m a fan of bananas, but sometimes the flavor can be a little overpowering for me, so I decided to mash them up this time to create a banana pancake that we can both enjoy… and it makes it a lot easier when it comes to flipping the cakes in the pan. Cinnamon is always a perfect pairing with banana, and who doesn’t love mini chocolate chips in pancakes?!
If you’re new to the vegan baking and cooking world, you may be wondering how pancakes are possible without eggs and milk. Whelp, don’t fret! They’re a cinch with almond milk and a flax egg! And oh so good!
VEGAN CINNAMON BANANA CHOCOLATE CHIP PANCAKES
Cinnamon is always a perfect pairing with banana, and who doesn't love mini chocolate chips in pancakes?! No eggs or dairy milk necessary, this recipe is vegan!
In a small bowl mix together 2 tb of ground flax meal and 3 tb of warm water and set aside
In a large mixing bowl sift/mix together all the dry ingredients
In a medium mixing bowl combine all the wet ingredients (don't forget the flax egg!) and mix well (I usually use a hand mixer)
Pour the wet ingredients into the dry and mix by hand with a large spatula or spoon until just combined
Fold in the chocolate chips, and scrape the bottom of the bowl to make sure all the dry ingredients are incorporated
Heat a medium sized pan on medium-low or medium heat (depending on your pan and stovetop)
To prevent sticking, melt a tiny dollop of coconut oil and coat pan or use cooking spray
Use a 1/3 or 1/2 cup measuring scoop and spoon the batter onto the pan, spread batter slightly into a circle, if needed, using a spatula or spoon. (This batter is thick, but if it seems TOO thick, add another splash of milk to thin it out a bit)
Cook 3-5 mins or until bubbles begin to form throughout the surface of the batter, time to flip!
Flip the pancake over with a thin spatula and cook another 2-3 mins on the other side.
Re-grease pan if needed and repeat with the remaining batter
Makes 8-10 pancakes
Store leftovers in the fridge in an airtight container for 2-4 days. Or freeze for a couple of weeks! They may get a little frostbit after a couple of weeks if not well protected.