Vegan banana pancakes...

NO, I have not turned Vegan, or even Vegetarian over the New Year's resolutions, but if you're reading my blog for a while you probably know that my younger daughter has an egg intolerance... Thankfully it's not a severe case and she can get away with an occasional slice of cake etc. but things like pasta, Belgian waffles, pancakes etc. have to be egg free - otherwise there is a severe case of scratching the following night...
It's easy to buy dry, egg-free pasta, but pancakes are more tricky, and boy they both do love their pancakes! After some research online I wasn't happy with any pancakes that I've made, without using the eggs. But thankfully there was one, I just had to discover it.

I'm following Mayim Bialik on Instagram (who you may know from The Big Bang Theory) and I was tempted to get her cookbook "Mayim's vegan table", when she got it out. It didn't disappoint. I was a complete newbie when it came to vegan, plant based eating, so I found the book really helpfull in terms of explaining what vegan food is all about and how to get around baking/cooking without the eggs in your diet. It's in that book that I found the recipe for egg-free pancakes, that actually worked and girls really liked them!

I've adapted the recipe ever so slightly, to suit my girls' taste buds, but they're really very small changes (for ex. in Mayim's recipe there's no sugar at all). It can be challenging at times to eliminate from your diet things that you took for granted, that are called for in so many everyday dishes, bakes... But it IS doable!

How to make it...
- 3 cups white whole wheat flour, or all-purpose or whole wheat flour
- 1 cup rolled oats
- 2 tablespoon baking powder
- 1 teaspoon salt
- 3 bananas, mashed well with fork
- 2 cups nondairy milk or water (or more, depending on the consistency desired)
- 4 tablespoons vegetable oil
- 1/4 cup sugar

Mix together the flour, oats, baking powder, salt, bananas, nondairy milk, and vegetable oil in a bowl. Do not overbeat, as the batter will get too thick. 2. Place a griddle pan over medium-high heat; oil the pan with nonstick cooking spray or a few tablespoons of vegan margarine. Pour out 4-inch circles or shapes. Cook for several minutes, until small bubbles form on the outer edge, and flip to lightly cook the other side, about 1 minute. Make sure the pan stays oiled for the remaining pancakes, adding oil by the tablespoon as the pan becomes dry.


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