- 1 banana
- 3/4 cup unsweetened plant milk (such as coconut or almond)
- 1 T maple syrup
- 1 T vegetable oil
- 1 splash vanilla extract (optional)
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- Sliced banana
- Pecans or walnuts
- Chocolate chips
- Sliced strawberries
- Heat a nonstick skillet to med-low heat.
- Mash the banana, and mix in other wet ingredients.
- Add the dry ingredients to the wet. If you want to be super proper, mix the dry ingredients in a separate bowl, then add. Mine tasted fine throwing everything in the same bowl.
- Test your skillet's heat by flicking a few drops of water onto it, and when it takes 3-4 seconds to evaporate, the skillet is ready.
- Make a "tester" pancake: add batter to the skillet - 1/4 cup worked well for 1 pancake. If your pancake sticks on the nonstick skillet, try using a little bit of vegan butter (such as Miyoko's).
- Add mix-ins - bananas, chocolate chips, and pecans were my favorites. Pro tip: it you know everyone in your house likes chocolate chip pancakes, go ahead and mix as few or as many as you want into the batter. Or wait until the end!
- When the edges start to set up (they'll look less shiny/liquid, and more solid) and/or the top of the pancake starts to bubble, flip. This shouldn't take more than 3-4 mins. Knowing when to flip/flipping pancakes will improve with practice.
- Give the pancake another 2-3 minutes, then taste test!
- Repeat steps 6-9 for the rest of your pancakes, adjusting the cooking time/size/toppings as needed
- Top with powdered sugar, maple syrup, and/or more of our mix-ins, and enjoy!