Vegan Banana Pancakes
Forget the basics. These vegan banana pancakes are a game-changer! Instead of using regular bananas, I first caramelize them before incorporating them both mashed and chopped into the batter. This results in pancakes infused with a beautiful balance of banana and caramel flavor!
Ingredients
Caramelized Bananas
- 3 tbsp granulated sugar
- 1 tsp vegan butter
- 2 medium bananas
Pancake Batter
- 1 cup flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 3/4 cup unsweetened plant-based milk
- 1/2 tsp vanilla extract
- 1/4 cup mashed caramelized bananas
- 1/3 cup diced caramelized bananas
Instructions
Caramelize the bananas
- Slice the bananas. Before preparing the caramel, peel the bananas and slice them into 1/2-inch (1.3 cm) thick slices. Set them aside.
- Melt the sugar and butter. Add the granulated sugar and vegan butter to a light-bottomed saucepan or skillet. Heat over medium heat to melt the butter.
- Caramelize it. Keep heating, stirring from time to time, until the sugar turns into a golden brown caramel. This step might take 3-7 minutes.
- Add the bananas. As soon as the caramel has turned golden brown, turn off the heat and immediately add the sliced bananas. Toss to coat them with the caramel. You can use a spatula or shake the pan to coat the slices evenly. Transfer them to a bowl or plate.
- Mash some. Transfer about 1/3 of the bananas to a cutting board or plate and mash them using a fork. You should end up with 1/4 cup of mashed bananas. If you don’t have enough, mash more slices to reach 1/4 cup. Set aside.
- Chop some. Chop the rest of the caramelized bananas into 1/2-inch (1.3 cm) cubes. Set aside. Tip: You can save a few slices of caramelized bananas to use as a topping for your pancakes later!
Pancake batter
- Whisk the dry ingredients. Add the flour, sugar, baking powder, salt, and ground cinnamon to a medium mixing bowl. Whisk until well combined.
- Add the liquid ingredients. Pour in the unsweetened plant-based milk and vanilla extract and mix until just combined. Do not overmix – this would yield gummy pancakes.
- Incorporate the mashed bananas. Next, add the mashed caramelized bananas to the batter and mix again until just incorporated.
- Stir in the chopped bananas. Add the chopped caramelized bananas and give it one last stir to incorporate them into the batter.
Cook the pancakes
- Heat a pan. Heat a non-stick pan over medium heat. Once hot, add a teaspoon of oil and use a kitchen paper towel to spread it evenly on the pan.
- Cook the pancakes. Pour about 1/3 cup of the batter onto the pan and cook for about 2 minutes or until the edges appear dry and the bottom is slightly golden. Use a spatula to flip the pancake and cook for another 2 minutes on the other side. Transfer to a plate and repeat with the remaining batter.
- Stack them on a plate and top them with extra caramelized bananas and a drizzle of the caramel sauce!
- You can store the pancakes in the refrigerator for up to 3 days.
Notes
Keep an eye on the caramel.
Remember that burnt caramel = bitter taste. That's why it's essential that you keep a close eye on the caramel to ensure it doesn't burn. The caramel is done once it has reached a golden brown color, similar to an amber/dark maple syrup.Do not overmix.
Refrain from overmixing the batter - this would result in denser, less fluffy pancakes. Not only does overmixing deflate the batter, but it also develops the gluten, which could even result in gummy, elastic pancakes. So, do not overmix. It's fine if your batter has a few lumps.Use the leftover caramel sauce!
After adding the banana slices to the caramel, you will have leftover sauce. Do not discard it! Use it to drizzle on the pancakes right before serving. You can even incorporate a bit directly into the batter for extra caramel flavor!Keep your pancakes warm.
For warm pancakes, preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and arrange your pancakes on it in an even layer. Warm for 8-10 minutes before serving!Nutrition
Serving: 1 pancake | Calories: 151 kcal | Carbohydrates: 34.1 g | Protein: 2.7 g | Fat: 0.9 g | Sodium: 55 mg | Potassium: 416 mg | Fiber: 1.8 g | Sugar: 12.9 g | Calcium: 159 mg | Iron: 1 mg