I’ve tried many pancakes that sub ingredients to mimic eggs, butter, and milk but the resulting pancake inevitably ends up a rubbery suck stack that gets tossed in the compost. Today I consulted our go to Joy of Cooking pancake recipe and swapped out cholesterol vehicles, like egg and butter, for plant based alternatives. Why? Well, I had an overly ripe banana that I needed to use. Plus your body doesn’t need added cholesterol so I try to limit my intake as much as possible.
So here it is, an all plant based pancake that is light, fluffy, and will satisfy your weekend morning craving.
Combine in a measuring cup and let sit while you prepare the other ingredients.
- 1 1/2 unsweetened/plain nut milk (thicker the better like soy or cashew)
- 1 tbl apple cider vinegar
*Mash one ripe banana in a bowl with a fork. (Acts as the egg)
Mix together in a large bowl
- 1 1/2 cups flour*
- 2 tbl baking powder
- 1 tsp salt
Melt 3 tbl of vegan butter* or coconut oil.
Mix all ingredients together into large bowl and let rest 5 minutes. Cook for 3-4 min on each side. Eat and enjoy!
*Banana should be ripe but not overly ripe. If it’s too ripe your pancakes will be very bananay. But, if you’re cool with your pancakes tasting like bananas then go ahead and use that black banana on your counter.
*I used Montana Wheat’s white wheat flour. I love this flour but it’s really challenging to find. Thankfully my parents live near a Mennonite bulk did store that carries it. You could use all-purpose flour for the same great results.
*Buying vegan butter is outrageously expensive. You can make it really easily and for cheap. However, the key to creamy results is Soy Lecithin. Without that ingredient your butter is just a yellow bowl of coconut oil crumbles and won’t spread. Google it for now. I’ll post soon on a recipe.