Is it just me, or is this Vegan Thing suddenly everywhere..? I mean, as a food interested person, I have heard about and eaten it, and also tried it in my own kitchen often enough. But, recently, there seems to be an even bigger explosion of the topic. Maybe it’s just Switzerland. Or maybe it’s the typical post purchase (in a way) dissonance: as soon as you’re reflecting about something and thinking this migh be something for you, you start to see it eve-ry-where. And holy almond milk, yes! I do love my fair share of vegan meals, neatly incorporated into my busy and businessy lifestyle. Vegan is my friend. Yes, I mean, coconut water, you are my forever hero (especially after Bikram class)! And almond butter? We’re friends since middle school. Basically, dear Vegan, we’re close ever since my mom had her vegan phase and used to make cashew milk cheese (ouch!) for us. And yes, NO kidding about the cheese. It was the EIGHTIES, people!
Lately, though, Vegan has taken over more than just a couple of accidental meals every now and then. It has taken over my brain, too. It’s a scary thing! I’m slowly morphing into that plant-eating raw-food junkie…! Beware.
No but seriously: Who could possibly turn down a perfect little banana like this…? Especially when it’s turned into a lovely (and noooormal – in the best way – and by thus I mean: fluffy, greasy, unhealthy, shiny, doughy, hot, sweet, comforting) looking pancake? Haha. I tricked the banana into being a pancake! I think that’s hilarious.
I sort of came up with the idea of wanting to make vegan (and preferrably gluten-free, but seriously, that would have been a step too far for me currently) pancakes ever since I spotted the first yum-looking one on Pinterest. But then I also wanted to make egg-white pancakes (which, really, aren’t all that vegan altogether). And then I wanted to be Gwyneth Paltrow (again) and wanted to come up with something fancy that managed all things in one dish. Turns out Goop isn’t the answer. And neither is the book “It’s All Good”. All is not good! Because if you google “Vegan Banana Pancakes” – I think you have to come up with your own crazy recipe.
And come up with my own I did! Featuring coconut milk (the creamy kind), flour (sorry, GF community! But I’m taking baby steps at this, okay? Next time!), bananas and some other good things. Basically no sugar but all things nice. And they turned out soooo delicious! Way to go, me! I’m positively celebrating this recipe creation. Even boo thought – and said – they were really effing good and that I am allowed to make them again, like, tomorrow. How gracious of him, right? Happy when you are, boo.
If it turns out your brain is also telling you to try and eat more vegan (NOW!) then try these. They’re so scrumptious! And they honestly don’t feel like a sacrifice, at all. Just simple, meeting the expectations, pancakey godness.
Makes about 6 small pancakes
1 cup coconut milk
1 cup flour
1 ripe banana, mashed
1 tsp. baking powder
1 pinch salt
1 tbsp. maple syrup
1 vanilla bean, deseeded
A little coconut oil for frying
Some more maple syrup for serving
Combine the flour and the salt in a bowl. Add the vanilla. Combine coconut milk and maple syrup, then add to the flour mix. Mix well so that no clumps form. Add the mashed banana and mix well. Let the dough rest for 20 minutes. In a frying pan, heat a little coconut oil, then fry up a good amount of the dough (about 1 big ladle). Fry well on the first side for about two minutes, until nicely brown and bubbles form on the top side. Turn once and continue to fry on the other side until brown as well and cooked through. Plate, garnish with some extra banana slices if wanted and serve with some additional maple syrup.
You May Also Like