We all live busy lives, so making an elaborate breakfast just can’t be a priority for everyone. But they don’t say breakfast is the most important meal of the day because it sounds catchy.
Breakfast is important because it gives you a boost of energy for your day, and kickstarts your metabolism. Who doesn’t want that?
Luckily, these vegan banana pancakes are quick to make, filling, healthy, and delicious! If you like bananas, you’re going to love these!
Instead of being made with regular wheat flour, they’re made with gluten-free rice flour, which will make for lighter, fluffier pancakes.
These mouthwatering vegan banana pancakes are light and fluffy, and topped with sticky sweet syrup, powdered sugar, and fresh bananas
Ingredients
- 2 ripe bananas
- 1 1/2 cup Rice flour
- 2 teaspoons baking powder
- Pinch salt
- 1 cup vanilla almond milk
- 1 tablespoon vinegar
- 2 tablespoons coconut oil melted
FOR TOPPING (optional):
- powdered sugar
- syrup
- fresh bananas sliced
Instructions
- First start by mashing up your bananas in a small bowl, set aside.
- Now in a bigger bowl add your flour, baking powder, and salt. Give it a stir.
- Now add in your coconut oil and vinegar. Now slowly add in your milk and mix around.
- Now add in your bananas and mix well. You don’t want it to be too watery or too thick. If it’s too watery, add a tablespoon of flour. If it’s too thick, add a tablespoon of almond milk until you get the consistency you’d like.
- Now put your pan over medium heat. Spray some non-stick spray and pour your batter. I like to use the 1/4 measuring cup for each pancake. You will want to cook them on each side for about 2 minutes or until golden brown.
- Once you’re all done, sprinkle powder sugar, top with fruit, or syrup. You can also eat them plain!
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