I often start out using a recipe from one of my books (in this case from eat, drink & be vegan by Dreena Burton), follow the method but change up the ingredients and, therefore, the outcome. The original recipe is wheat free Banana Cream pancakes. I decided to add the almond factor for some experimenting.
Now, not all of my experiments go as planned. While these pancakes were DELICIOUS, they were a little gummy/mushy in texture. This is a frequent pancake problem of mine that, regardless of the recipe, happens every time. So I’m going to give you my recipe to try out and hopefully only I am cursed with this problem. If you have a way of fixing the mushiness, whether it’s an ingredient thing or a cooking detail, please let me know so I can perfect all my pancakes!
Vegan Banana Coconut Almond Pancakes
Makes 15ish small pancakes
– 1C all purpose flour (can use spelt flour for wheat free option)
– 1/3C ground almonds
– 1tbsp + 1/4tsp baking powder
– 1/4 sea salt (I like Himalayan pink salt best)
– 1.5C coconut milk
– 1 large banana
– 1tbsp pure vanilla extract
– Coconut oil for the pan (you can also use canola, but I love coconut for everything. Plus it fits the theme!)
Third: Add the wet mixture to dry and combine well
Fifth: Use a ladle to scoop the batter into pan. Let it cook for several minutes until bubbles start forming. Flip to lightly brown on other side for 1-2 minutes. If making a big batch, keep pancakes warm in a low temperature oven while you cook the rest.
(Surely I need a spiffier name than that)
If you give them a shot (and they turn out un-mushy) I’d love to hear about it.
Enjoy your breakfast everyone!