Brown Sugar Banana Pancakes (vegan)
Easy 1 bowl vegan pancakes with banana and brown sugar. Served with brown sugar syrup.
Ingredients
- 1 ripe banana
- ¼ cup brown sugar, packed
- 1 cups unsweetened plant milk
- 1½ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking powder
Brown Sugar Syrup
- 1 cup brown sugar , packed
- 8 tbsp water
Instructions
Make the brown sugar banana pancakes
- In a large bowl, mash the banana using a fork or a thick rolling pin.
- Add the brown sugar and whisk with the banana. Pour in the plant milk and mix.
- Add the flour, salt and baking powder. Using a fork, mix the batter until there are no traces of flour. Do not overmix.
- Time to fry the pancakes. Heat a non-stick frying pan on medium-high heat. Form 2-3 pancakes with about 1/3 cup batter each, making sure there is a little bit of space between each pancake. Cover the frying pan with a lid and fry the first side for about 2-3mins. See notes for indications of when to flip.
- Reduce heat to low and flip the pancakes. With the pan uncovered, fry the second side for about 1-2mins. Transfer to a plate or a cooling rack.
- Repeat steps 4-5 until you've used all the batter.
Make the brown sugar syrup
- Add the brown sugar and water into a microwave safe bowl. Whisk together using a spoon.
- Microwave on high for 20 seconds. Mix with the spoon. Repeat until the brown sugar is completely dissolved in the water.
- Serve the pancakes with brown sugar syrup and more banana slices if desired!
Notes
- How to tell when the pancakes are ready to be flipped: The bottom half of the pancake is hardened and a different colour than the top half. The batter on top is forming bubbles.
- Though best served fresh, these pancakes can be kept in an airtight container in the refrigerator for up to 3 days.
- The brown sugar syrup can be stored in the refrigerator for up to 2 weeks.
Tried this recipe?Leave a review and share your creation on Instagram!