Vegan Fluffy Banana Pancakes

 

The weekend calls for pancakes!

Whats a better way to wake up on Sunday morning to the smell of freshly made banana pancakes! These are the fluffiest and tastiest banana pancakes I have ever made, whilst still being healthy! You can whip them up in only 10 min and decorate them with whatever you like. I love them simple with slices of fresh banana, crushed pecans for a little crunch and a drizzle of maple syrup – yum!

 

Ingredients

  • 1 large banana
  • 2 tbsp agave syrup
  • 150 grams wheat flour
  • 170 ml almond milk
  • 1 tbsp coconut oil + extra for frying
  • 1 tsp cinnamon
  • 1 tsp vanilla powder
  • 1/2 tbsp baking powder
  • Pinch of salt

Toppings:

  • Maple syrup
  • Pecans
  • Sliced banana

 

Method

  1. In a large bowl mix together the flour, cinnamon, vanilla powder, baking powder and salt.
  2. In a separate small bowl mash the banana and coconut oil together.
  3. Pour the smooth banana mixture into the large bowl and mix with the dry ingredients.
  4. Then add the agave syrup and almond milk and mix well until a smooth and thick mixture forms.
  5. Heat up a nonstick pan with a little coconut oil and pour in some of your pancake batter to form your first pancake! Fry them on each side until golden brown and make sure they had enough time to cook all the way through.
  6. Once they are ready serve your pancakes with some crushed pecans and sliced bananas and finish off by drizzling over some maple syrup!

 

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All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras

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Vanilla Pancakes with coconut and pecans

 

We all have a soft spot for pancakes! This is my favourite pancake recipe so far and I love making it on weekends for breakfast as a little treat. They are super easy to whip up and and extremely tasty. As I am Dutch I grew up with pancakes and my mother always used to make them thin and crispy. Now I have finally created a recipe which tastes just like hers, but then with a healthy & vegan twist!

 

 

Ingredients

 

For the pancakes

  • 1 teaspoon baking powder
  • 450 ml almond milk
  • 300 grams wholegrain flower
  • 2 teaspoons vanilla powder
  • Pinch of salt
  • 1 teaspoon chia seeds
  • 1 teaspoon agave syrup
  • 2 teaspoons runny coconut oil (plus some for baking)

 

As topping

  • Coconut yoghurt
  • Handfull of pecans
  • Rasped coconut

 

 

Method

 

  1. Place all the pancake ingredients in one bowl and mix well until it forms a smooth texture. You need the mixture not to be too thick but actually slightly runny as you need to be able to make the pancakes thin and crispy when you bake them. (If it’s too thick add a little almond milk)
  2. Heat up a frying pan with a little coconut oil and scoop in some batter mixture.
  3. Bake your pancakes until golden and slightly crispy on both sides.
  4. When serving top them off with a spoon of coconut yoghurt and sprinkle some rasped coconut and crushed pecans on top.

 

 

 

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All images shot with my beautiful Leica Q

leica_19000_q_typ_116_digital_1160027.jpg

Click here for more info about the Leica Q and other cameras