Delightful plant-based fluffy banana pancakes made with dairy-free vanilla bean ice-cream and drizzled with maple syrup. The perfect treat after morning yoga practice 🥞🥞🥞 We all have that one meal that makes you dance while you cook and smile while you eat it... Well this is ours!
Plant-based, dairy free, no eggs and vegan-friendly!
Prep time 10 mins
Cook time 10 mins
Total time 20 mins
1 cup self raising flour (tip: it must be this flour if you want fluffy pancakes - we've tried many others like rice flour and coconut flour and pancakes turn out flat. You can also sub gluten free self raising flour here)
1 cup oat milk (tip: you can sub any dairy-free milk here but we've found oak milk is the creamiest)
1 tbsp baking powder
1 tbsp apple cider vinegar
1 tsp vanilla extract
1/2 tsp salt
1 banana sliced
Coconut oil to cook
Dairy-free ice-cream and maple syrup to serve
Throw on some good music to cook (and dance) to 👩🍳
In a blender, mix self raising flour, baking powder, apple cider vinegar, vanilla extract and salt. You want that creamy texture so play around and add a lil more flour if you need it.
Use coconut oil in pan and turn on low. Pour mixture into pan to create desired pancake size ranging from large to extra large.
Slice the banana. Place 4 slices of banana into each pancake and flip when the pancake bubbles start to pop in the centre.
Voilà! Use dairy-free ice-cream and maple syrup to serve.
Walk around in an annoyingly happy state all morning because you started your day with pancakes!