THIS IS IN CAPS BECAUSE I’M SHOUTING IN MY HEAD ABOUT HOW AMAZING THESE PANCAKES ARE AND HOW MUCH YOU SERIOUSLY NEED TO TRY THEM.
Okay, back to calm talking now.
But, seriously – these pancakes are amazing and you really should try them. You should probably make them right now. If you’re at work, or out with a friend, or on the train, just ditch your plans right now, go home (or if you can’t get home fast enough, maybe just use the nearest hob you can find) and make and eat these pancakes, then make another batch and give them to your boss/friend/fellow commuter to try – they’ll understand.
Being vegan isn’t the easiest thing in the world. It definitely isn’t anything close to difficult, but it isn’t easy all the time. One of the hardest things about it, I find, is finding seriously delicious “OH MY, I NEED MORE OF THIS RIGHT NOW” kind of homemade food that is easy peasy lemon squeezy and doesn’t require a trip to Whole Foods to buy some obscure ingredient I will only use once in my entire life. But these three ingredient pancakes (I put the “three ingredient” part in bold because it blows my mind every time I make them) are exactly the kind of “OH MY, I NEED MORE OF THIS RIGHT NOW” that I’m talking about. Think of banana bread pancakes. (P.S. If you don’t like bananas, this one really isn’t going to be for you, also – how have you survived your life without banoffee pie?)
BEST EVER Vegan Pancakes
Makes 2 pancakes
- 1 ripe medium banana
- 100g self raising flour
- 100ml unsweetened plant milk (I use oat milk)
- In a bowl, mash the banana until it is a thick pulp.
- Beat the flour into the banana with a splash of milk until it is combined.
- Beat the milk into the mixture until it is a smooth, even consistency (you can add a little more or less milk for a thicker/thinner batter).
- Heat 1 tbsp. vegetable oil on a medium heat in a frying pan or flat griddle pan and place ladles of the mixture in the pan.
- Cook for 3-4 minutes before flipping over and cooking for a further 3-4 minutes, until golden brown.
- Pile berries and maple syrup on top and EAT.
(Note: Substitute wheat flour for rice flour or oat flour for gluten free pancakes. Oat milk can be substituted for any plant-based milk.)