Vegan pancakes with banana

How to make vegan pancakes.

Vegan pancakes? But aren’t pancakes made with egg and milk? Yes and no.

We can prepare delicious pancakes or pancakes not only without eggs, but also without sugar or wheat flour (by replacing it with gluten-free oatmeal this recipe is perfect for celiacs and intolerant to this protein).

As for the alternative to cow’s milk, we can choose soy, oat milk (which we can do at home in a very simple and economic way), almond or coconut milk.

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Each of them will give a different touch to the pancakes, so it may be a good idea to try different drinks until you find the combination that you like the most at home …

Who can resist a breakfast of juicy pancakes? This recipe, which is also called pancakes or pancakes (they come from the English term pancake ), differs from crêpes in size – they are smaller – and in thickness, greater thanks to the presence of yeast.

This dessert accompanied by jam or fruit jam is delicious, but we are going to accompany it with agave syrup , a natural and healthy sweetener that is extracted from a blue plant that has also given us mead (its sage) and nothing less than tequila.

But let’s go back to the pancakes, and we are going to prepare a vegan version but above all just as delicious and juicy as the original, maybe even more, prepare to discover it for yourself.

Preparation of the cream base of vegan pancakes

1. We are looking for a bowl large enough to contain all the ingredients.
2. We pour 150 g into it. of rice flour and 120 g. of oatmeal, 2 teaspoons of yeast, a pinch of salt and 1 teaspoon of cinnamon powder.
3. We mix everything very well with a hand rod.
4. In the glass of a blender pour 250 ml. of soy milk, 2 tablespoons of agave syrup, 2 teaspoons of vanilla extract and a tablespoon of extra virgin olive oil.
5. Peel and chop the banana and add it to the glass.
6. Chop all the ingredients and add the mixture to the bowl with the flours.
7. We remove everything very well with the rod.

Preparation of vegan pancakes

1. In a frying pan put on medium or high heat add a teaspoon of extra virgin olive oil. We extend it with a spatula or the slotted spoon with which we will make the pancakes.
2. We take a tablespoon of dough and place it in the center of the pan. We let it go and turn it around when the edges begin to brown.
3. We make the pancakes like this until the dough is finished, turning them with the skimmer, replacing the oil when the pan dries and adjusting the power of the stove.

If you still do not have it clear, I leave you a step by step in photos of this recipe for vegan pancakes with banana . Do not miss any detail and they will be perfect.

Tips for perfect vegan pancakes

• The key to this recipe is the consistency of the dough, which should not be too thick. If this happens with the starting quantities, we are adding more soy milk little by little and stirring until reaching the ideal consistency. It is very important not to overdo it with milk because if the mixture is too loose the pancakes will not have the desired thickness.
• We serve the pancakes covered with a generous stream of agave syrup and, optionally, accompanied by ripe banana cut into slices.