This recipe is one of my favorites because of its versatility. You can add pretty much anything you want to these pancakes — berries, coconut, banana, spices, etc. — to customize them to your own preferences. Because they don’t use a flax “egg”, they cook a bit faster and I find that they’re fluffier too. The important things to note are the “curdling” of the milk with apple cider vinegar and the baking powder, which helps make them a bit thicker!
- 4 tbsp almond milk
- 1 tsp apple cider vinegar
- 1 tbsp pure applesauce
- 1 tsp vanilla
- 1/2 banana
- 1/4 cup spelt flour
- 1 tsp maca powder (I use Organic Burst)
- 1 tsp vegan protein powder (optional)
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1 tsp baking soda
- Optional add-ins: my favorites are Blend Co. SKIN superfood mix, berries (fresh or frozen), cacao powder, cacao nibs, and desiccated coconut)
- Combine the milk and apple cider vinegar in a small bowl and leave to curdle for 10 minutes or so.
- In a larger bowl mash the banana well with the back of a fork until it is a creamy consistency.
- Add the applesauce, vanilla, and milk mixture to the banana. Whisk to combine.
- Add the dry ingredients. Combine them together in a separate bowl before doing this if you wish. I often skip that because I’m lazy.
- Whisk or stir until just combined. A few lumps are fine!
- Prep a frypan with a bit of coconut oil on medium heat. Cook as you would normal pancakes, flipping after they are golden brown on one side and bubbles are bursting on the surface.