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
Ingredients
– 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!)
First: Sift together all your dry ingredients in a large bowl.
Second: Blend the coconut milk, banana and vanilla extract until very smooth
Third: Add the wet mixture to dry and combine well
Fourth: Add enough coconut oil to coat the pan and heat over medium-high heat. Once hot reduce heat to medium-low and leave it for a minute.
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.
Sixth: Serve up your pancakes, slather them in margarine or butter (if non vegan), and top them with a healthy douse of pure maple syrup, top with sliced bananas and D E V O U R
(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!
They certainly sound delicious! You need to make some salted caramels with that Himalayan pink sea salt!
How did I not think of that!? Yes, yes I do!
Tan, OMG we have pancakes at work, that are similar….may I suggest pear pancakes? At work, much like yours the pancakes themselves have coconut in them. Then they saute up some sliced pears and then add the syrup to that to warm through. Then the pancakes get topped off with a mascarpone cream dollop (that is flavoured with coconut as well) and then we grate lime zest over the top. They are AMAZING! As yours sound as well….but thought I would offer up this little twist for you to try!
Sauteed Pears? Heck yeah I need to try that!