Pancakes are a fantastic Sunday brunch food. You can play around with toppings and flavours and really make them your own. During the week it’s a little hard to manage such a glorious experience at 7 am, but I’m hoping this quick alternative delights your taste buds and helps boost your protein intake to start the day.
Prep time: 5 minutes
Cook time: 5-10 minutes
You will need: medium size mixing bowl, mixing spoon, frying pan, spatula and a working stove top
- 1 large banana
- 1/2 tsp of pure vanilla extract
- 2 tbsp of soy milk
- 1/4 cup of chickpea flour (6 GRAMS OF PROTEIN!!)
- 14 cup of unsweetened shredded coconut
- 1 tsp of vegan margarine (for cooking)
Before you start mixing any of the ingredients together take the banana and squeeze it, breaking down the fibers inside the peel. Now you don’t have to spend 5 minutes chasing chunks of banana around the bottom of your bowl while you try and mash it up. You can peel it normally, but the inside will be really soft and you can easily mash it up into puree.
In your mixing bowl combine all ingredients and stir until you have a nice even batter.
Heat up your frying pan, setting the burner to medium heat. You can adjust the temperature as you go to avoid burning the pancakes if needed. All stoves are different and we should not judge them. When the pan is hot put the teaspoon of vegan margarine in and cover the surface of the pan. Drop the batter in as you like. Make them as big. Make them small. Do whatever makes you happy!
Due to the natural sugars in the banana the pancakes can brown quickly. Basically the bananas are caramelizing before your eyes. It’s magic, don’t worry about it! Peak under the pancakes with your spatula frequently to avoid burning.
Turn the pancakes over once or twice making sure to evenly cook on each side. The batter can be a little fragile for the first few minutes. Be gentle!!
One thing to keep in mind is bananas don’t cook through fully. They will warm up and caramelize, but will stay moist and dense. You may think the batter is still raw, but it’s just the bananas. The pancakes are done when they are firm and not splitting when you flip them.
Once they are all cooked top with whatever pancake toppings you like or enjoy on their own. 🙂
If you are meal prepping for the week these are great to make in larger batches and frozen for a later date.