Easy Vegan Banana Pancake Recipe
A hearty breakfast of buckwheat pancakes is hard to beat. Protein-rich grain bound with flax egss and a hint of vanilla make perfectly satisfying breakfast. Topped with fruit and a drizzle of maple syrup, a 5-star gourmet vibe!
Ingredients
- 110 g 3/4 cup wholemeal self-raising flour
- 110 g 3/4 cup buckwheat flour
- 1/2 tsp baking powder
- 250 ml 1 cup almond milk
- 2 tbsp ground flax seeds
- Pinch of salt
- Oil to grease coconut, olive or vegetable oil is fine
- 2 Bananas
- ½ cup strawberries
- 2 kiwi fruits
- ½ cup pure maple syrup
Instructions
- Combine and sift flours, salt and baking powder into a large bowl and make a well in the centre.
- Whisk together the milk, ground flax seed and 2 tbsp maple syrup in a jug.
- Gradually add the milk mixture to the flour mixture, whisking constantly until smooth. Set aside for 15 minutes to rest.
- Brush a non-stick skillet or griddle or frying pan with oil to lightly grease and heat over medium heat.
- Pour about ¼ cup portions of batter into the pan, allowing room for spreading. Cook for 2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Carefully turn with a spatula and cook for a further 2 minutes or until golden.
- Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with the remaining batter, adding additional oil to the griddle between batches if necessary.
- Divide pancakes among plates, stack alternate layers of pancake and chopped banana.
- Drizzle maple syrup over the top and serve garnished with strawberry and kiwi fruit.