Hey there, fellow food enthusiasts!
Is there a better way to start the day than with a stack of warm, fluffy pancakes? I didn't think so! I'm super excited to share my latest creation – Sunshine Pancakes! These aren't your average pancakes; they're vegan, packed with goodness, and totally delicious.
Let's be honest, life gets chaotic. Sometimes, even the best-laid plans go sideways and you end up in a pancake-related pickle! (I speak from experience after a recent, rather stressful shoot). But hey, when life gives you bananas...you make pancakes! And that's exactly what I did.
After some recipe testing and a slightly stressful morning trying to get the perfect shot, these fluffy vegan banana pancakes were born. They’re so easy to make and guaranteed to bring some joy to your morning. I’ve even added some fun caramelized bananas to take them to the next level.
What makes these pancakes so good?
- They're Vegan! – Completely plant-based, so everyone can enjoy them. Dairy-free, egg-free, totally delicious!
- Super Fluffy – Thanks to the baking powder and soda, they’re light and airy.
- Easy Peasy – Simple ingredients and quick to make, perfect for busy mornings.
- Healthy-ish – Packed with bananas and a touch of nut butter, these are a much better option than store-bought mixes.
Sunshine Pancakes Recipe
Yields: 8 pancakes Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
For the Pancakes
- 1/2 cup mashed ripe banana (about 175g before peeling)
- 2 tablespoons runny almond butter (or other nut/seed butter)
- 1 teaspoon lemon or lime juice
- 1/2 teaspoon cinnamon
- Approx. 120ml (1/2 cup) plant-based milk (almond, soy, oat, etc.)
- 125g (1 cup) all-purpose flour or gluten-free flour mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Vegetable oil for frying
For the Caramelized Bananas
- 1-2 bananas, sliced
- Maple syrup or ginger syrup
- Chopped nuts (such as hazelnuts, walnuts, pecans)
- Thick vegan yogurt (optional)
Method:
- Mix the Wet Ingredients: In a large bowl, combine the mashed bananas, almond butter, lemon juice, and cinnamon. Mix well.
- Add the Milk: Whisk in the plant milk until everything is well combined.
- Add Dry Ingredients: Gently fold in the flour, baking powder, and baking soda. If the batter is too thick, add another tablespoon of plant milk. The batter should be thick but easily spoonable.
- Cook the Pancakes: Heat a non-stick pan over medium heat. Brush the pan lightly with vegetable oil. Ladle 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes on one side, until bubbles appear and burst. Then, flip and cook for 1 minute on the other side. Keep warm in a low oven while you finish making the rest.
- Caramelize the Bananas: In the same pan, brush or coat sliced bananas with maple or ginger syrup. Cook on a gentle heat until golden brown on one side, then flip and caramelize the other side.
- Assemble and Serve: Stack the warm pancakes on a plate, top with caramelized bananas, chopped nuts, a drizzle of maple syrup, and a dollop of vegan yogurt (if desired). Enjoy immediately!
Tips for the Perfect Pancakes
- Make sure your bananas are ripe for the best flavor.
- Don’t overheat your pan, or the pancakes will burn before cooking through.
- Don’t overmix the batter. A few lumps are okay and will help keep your pancakes fluffy.
- Get creative with your toppings! Add berries, chocolate chips, or your favorite nut butter.
These Sunshine Pancakes are perfect for a lazy weekend morning or a quick and easy weekday breakfast. They’re also a great option for a healthy treat that everyone can enjoy.
If you make these pancakes, please be sure to let me know! Tag me in your creations on social media using #SunshinePancakes and @BellaBloomEats!
Happy cooking, and happy eating!
Bella xx