Hello there!I'm Sonja, a fashion loving Dutchie living in Amsterdam. I'm a huge fashion lover, and I'm also a vegetarian, a crazy cat lady, an interior and pancake junkie, and I'm all about living a green and cruelty-free lifestyle!
Hit the about page if you would like to know more! :-)
September 25, 2017
On Saturday and Sunday I always make a more special breakfast for us. I really enjoy doing that, plus it adds that lovely weekend vibe to your day! Banana pancakes are one of our big favorites on the weekend. The past few years I’ve been experimenting with these pancakes to get them exactly how we like them. And it worked! We actually like this vegan version soooo much better than the version with eggs I used to make a few years ago. They’re delicous and fluffy, and they even are a bit like the classic American pancakes. So if you have any ripe bananas laying around, this recipe is highly recommended! I usually serve them with blueberries from the freezer and agave syrup. Delicious! And vegan!
Ingredients (for 2 persons):
- 2 ripe bananas
- 100 ml almond milk
- 80 grams flour
- 2 ts baking powder
- coconut oil
- blueberries (fresh or from the freezer (we actually secretly like them better from the freezer))
- agave syrup
How you make it:
- Measure the flour, add 2 table spoons of baking powder, and cinnamon to taste. I actually never measure the cinnamon. I just pour in a ton of it, because I love it, haha! But you can even leave the cinnamon out of course, if you like.
- Mix the flour, baking powder and cinnamon.
- Puree the bananas in the blender. It’s best to use quite ripe bananas, because then your pancakes will turn out sweet without using any sugar.
- Add the pureed bananas and the almond milk to the flour-mix. Stir until it’s a nice and smooth batter.
- Heat 2 table spoons of coconutoil in a frying pan.
- For every individual pancake, spoon a full spoon of batter into the pan. Use the spoon to make the pancake into a round even shape. I usually bake 3 pancakes at a time.
- Bake the pancakes using a lid on the pan. This way they will get better done on the inside. When the upper side of the pancake starts bubbling, or when it doesn’t look fluid anymore, it’s time to turn them.
- Make cute little piles of the pancakes, and serve them with blueberries and agave syrup.
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