These Vegan Chocolate Banana Pancakes Are Perfect for a Lazy Sunday Morning
1 cup chocolate oat milk (see Tip below if you can’t find this at the store)
3 ripe bananas
3 tablespoons brown sugar
½ teaspoon vanilla extract
1¼ cups gluten-free flour (I recommend Bob’s Red Mill gluten-free all-purpose baking flour)
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup cooked quinoa
Olive oil, vegetable oil, or vegan butter
Maple syrup, for serving
Confectioners’ sugar, for serving
Note: The pancake batter can be made up to 2 days ahead and stored in the fridge.
Directions
Combine the tofu, chocolate oat milk, 1½ bananas, the brown sugar, and the vanilla in a blender and process until smooth.
In a large bowl combine the dry ingredients (flour, baking soda, baking powder, and salt). Pour the blended tofu-and banana mixture into the dry ingredients and combine to form a smooth batter. Then stir in the quinoa.
Place a large skillet over medium heat. Add 2 tablespoons oil or vegan butter, and heat until melted. Spoon ½ cup of the pancake batter per pancake into the skillet (the number of pancakes will depend on the size of your skillet). Cook until bubbles appear on the surface of the pancakes, about 2 minutes. Then flip them over and cook on the other side until cooked through, about 2 more minutes. Transfer the pancakes to a large plate or platter and keep covered, or place in the oven on low temperature until ready to serve. Repeat, adding more oil or vegan butter for each batch of pancakes.
Once all the batter is used up, slice the remaining 1½ bananas. Add a little oil to the same skillet and sauté the banana slices over medium heat for 1 to 2 minutes, until browned on all sides.
Tip: You can replace the chocolate oat milk with any milk alternative and add 1 tablespoon of cocoa powder to it.
Reprinted from Malibu Farm: Sunrise to Sunset by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
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