VEGAN CINNAMON BANANA
CHOCOLATE CHIP PANCAKES
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!
- 2 cups Organic Whole Wheat Flour
- 1 1/2 tbsp Baking Powder (Aluminum free if possible)
- 1/4 tsp Fine Sea Salt
- 2 tsp Cinnamon
- 1 Flax "Egg" (2 tbsp of Ground Flaxseed Meal mixed with 3 tbsp of Warm Water)
- 1 cup mashed Banana (overly ripe is best)
- 3 tbsp Unsweetened Organic Applesauce
- 2 cups Unsweetened Vanilla Almond Milk
- 1 tsp Pure Vanilla Extract
- 1/2-3/4 cup Mini Dairy Free Chocolate Chips
- Coconut Oil for greasing the pan
- Pure Maple Syrup
- Banana Slices
- In a small bowl mix together 2 tbsp of Ground Flax Meal and 3 tbsp 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 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
- To prevent sticking, drop a tiny dollop of coconut oil in the pan and distribute across the surface of the pan by lifting and tilting the pan left and right
- Use a 1/3 or 1/2 cup measuring scoop and spoon the batter onto the pan, spread slightly into a circle if needed
- Cook 3-5 mins or until bubbles appear through 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 good sized pancakes!
Tip: If you really LOVE bananas, try dropping thin slices of banana into the batter right after you place it in the pan. Keep your pan well greased if you do it this way, things tend to get a little sticky. :)