Today, on my blog, this delicious vegan banana pancakes recipe, in collaboration with MyVegaBox. This Barcelona-based brand helps you transition to food that is less harmful to the environment and to animals. With its monthly subscription you can get all sorts of incredible vegan products delivered to your doorstep every month. They sent me a box a few weeks ago which included things like drinks and cheese, but also a vegan protein that I decided to use in this recipe.
You won’t be needing eggs or milk for this pancake mix, because there are actually many options of making pancakes without using any ingredients of animal origin. Also, because we’ll be using banana, you’ll notice that the final result is not only tasty but juicy as well. Of course, something this delicious was not going to last more than one day at home. It was all gone in a matter of minutes!
When it comes to toppings, I personally prefer fruits to syrup, chocolate or cream on top. But since in the past some of you have asked me for ideas, I’ve created a homemade syrup too. Obviously, if you want zero sugar, you can skip it.
Start by mashing the bananas in a bowl with a fork. Let them stand for a few minutes so they release all their juice, so we can prepare our pancakes without any sugar. Sift the flour and the baking powder and put them in a big bowl. Add the vegan protein.
Grind the flaxseeds in the food processor. Add the water and blend the two. Now add this to the flour mix, with the almond milk, the coconut oil and the bananas and mix. If you let it stand for at least 30 minutes you can get juicier pancakes.
Cook your pancakes over medium heat in lightly-oiled pan or griddle, about one or two minutes on each side, until golden. I love my pancakes with fruit, but if you want, you can add some homemade syrup. Heat the agave and the coconut sugar together in a pan. Buon appetito!
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