🥘 Ingredients
- plain-flavored soy milk 1 ½ cup
- apple cider vinegar 1 tbsp
- all-purpose flour 1 ¾ cup
- baking powder 1 tbsp
- baking soda ¼ tsp
- sea salt ½ tsp
- organic brown sugar 3 tbsp
- ground cinnamon 1 ½ tsp
- ground cardamom ½ tsp
- medium spotty overripe bananas once peeled 10 oz
- pure vanilla extract 2 tsp
- vegan butter 3 tbsp
- Refined
- Pure
- Fresh bananas
If using whole wheat flour, use 1 3/4 cup 100% whole wheat flour with 1 2/3 cup soy milk. If you have a scale, use that to measure out 9 7/10 oz of bananas, after peeling. This will yield the most accurate results, since banana size varies. If using cast iron or carbon steel: Ensure your pan is well-seasoned (if not or it’s brand new, the pancakes will stick). Preheat the pan dry over med-low heat for 2 to 3 minutes. Add your oil and let it heat up for 30 to 60 seconds. Add the batter, and cook for 2ish minutes, then flip and cook another 2ish minutes. Add a bit more oil and repeat with the remaining pancakes, lowering the heat as you go to prevent burning. You can add chocolate chips for a fun add-in. Simply fold roughly 1 cup (6 oz) of chocolate chips into the combined batter–just be gentle and fold only as much as necessary. I strongly recommend using dark chocolate chips, as the bittersweetness will nicely balance the sweetness of the bananas. Storage: While these never last longer than a couple hours in my house, here’s what we do to store or freeze our classic pancakes. Storage: Store: Wrap the pancakes in plastic wrap or store in an airtight container in the fridge for up to 3 days. You can revive the crispy exterior by reheating them in a skillet for a few minutes, or in a 350ºF / 175ºC oven for 10 to 15 minutes. Storage: Freeze: Once cooled, layer them between parchment or wax paper in an airtight container or freezer bag. Freeze for 1 to 2 months. Nutrition boost: For something heartier, serve a dollop of yogurt on each pancake and top with sliced bananas or berries and toasted pecans or walnuts.
-
1Gather: plain-flavored soy milk , apple cider vinegar , all-purpose flour , baking powder , baking soda , sea salt , organic brown sugar , ground cinnamon , ground cardamom , medium spotty overripe bananas once peeled , pure vanilla extract , vegan butter , Refined coconut oil or other high-heat, neutral-flavored oil for cooking pancakes. For the for serving: Pure maple syrup, Fresh bananas .
-
2Note: If using a stovetop griddle, I like to preheat mine in the oven for 10 minutes at 350ºF / 175ºC for even heating.
-
3In a measuring glass, stir the milk and vinegar together. It should curdle pretty quickly. This is the "buttermilk."
-
4In a large bowl, add the flour, baking powder, baking soda, salt, brown sugar, cinnamon, and cardamom if using. Whisk well to combine.
-
5In a medium bowl, mash the bananas with a fork but leave some small chunks for texture. To the mashed bananas, add the curdled buttermilk, vanilla, and melted butter. Whisk well to combine.
-
6Pour the wet ingredients over the flour mix. Use a wooden spoon to fold the ingredients until just combined. Do not overmix—lots of lumps are fine.
-
7Rest the batter for 5-10 minutes . But don’t stir after resting, as the batter will lose air bubbles and turn out less fluffy. While the batter rests, start preheating the pan.
-
8For cast iron or carbon steel instructions, see Note 2.
-
9Heat a nonstick frying pan over medium to medium-low heat for several minutes. Add 1 teaspoon coconut oil. Allow to heat timer seconds. Test to see if the pan is hot enough by adding a droplet of water—if it sizzles and dances, it’s ready. Add 1/3 cup / 80 to 90g pancake batter to the pan, using a flexible spatula to get the batter out of the cup. After the first 30 seconds, swirl the oil in the pan around the edges of the pancake. Cook for a total of 2 to 2 ½ minutes, or until the edges start to dry out and some bubbles appear on the surface. Flip and cook on the second side for 1-2 minutes , swirling any remaining oil around the edges again. You may need to lower the heat to medium-low.
-
10Repeat with the remaining batter, adding a teaspoon of oil to the pan to preheat per pancake before adding more batter. You will likely need to lower the heat throughout cooking to prevent burning.
-
11To keep pancakes warm, add to a wire rack-fitted sheet pan in the oven at 200ºF / 95ºC until ready to serve.
-
12Serve pancakes with maple syrup and fresh sliced bananas, if desired.