Well, I think that it’s safe to say that I had a lot of fun when making these guys.
In honour of Pancake Day 2017, here we have my ‘ultimate’ vegan banana pancakes; oozing with melting dark chocolate chips and a generous helping of almond butter which graces each pancake with all it’s slightly salted glory from the top of the stack, right to the very bottom. Oh my, oh my, OH MY!
You know, it’s funny – because when I tell people that I am egg, wheat and dairy intolerant – they’ll mostly just peer at me with an alarmed/concerned expression and come out with something along the lines of like ‘My word! You’re restricted aren’t you? What exactly can you eat?’
I get it – there is some level of boundaries for what I can have in my diet, but doesn’t the same apply for a majority of the population?
So creating recipes like these, my friends, is pretty much my middle-finger-in-the-air way of saying ‘Actually, you’re only restricted if you let yourself be.’
AKA get over it. 🙂
Okay okay, we really need to talk about these egg free dairy free pancakes rn.
The texture is perfectly fluffy and light – despite the classic American style thickness. The unmistakable sweetness of the smooth ripe bananas calls for no added sugars (winning!). And the almond butter adds that hint of indulgence that creates a party – no wait – a GRAMMY’S AFTER-AFTER-PARTY in the mouth. You better believe me when I say that those tastebuds will be dancing on the table and popping dem bottles till the early hours when you make yourself a PHICK stack of these… And I can assure you that there will be absolutely no hangovers to follow! So really, you get the best of both worlds… What’s not to like?
Come on, you know that you deserve these pancakes – and these pancakes sure deserve to be loved. These pancakes are not about that ‘speedy breakfast to wolf down before you head out the door’ life; they want you to make a deal out of them. So play your favourite music whilst making them, really slow down and perhaps set the table nice with pretty flowers. Hey, you can even take them up to bed with you, if you’re in that kinda mood!
Oh, and the only beverage to go with this is a smooth black coffee. It’s obligatory. #ActualHappiness
Feel free to ahead and make a bigger batch (by doubling the quantities) so you can keep them in fridge and grab whenever that hanger beast kicks in. I can confirm that they are just as tasty cold as they are hot – but don’t forget that almond butter to slather in the middle! SO. MUCH. YAAAAS.
These pancakes will always be here for you, and I hope that if you too are intolerant of eggs, wheat/gluten or dairy or if you follow a vegan diet – I hope it serves you well on numerous occasions! So whether you’re making these on the 29th February or simply for a slow weekend brunch; just remember that pancakes are for life… Not just for Shrove Tuesday.
- 100g rice flour
- 1 tsp baking powder
- pinch salt
- 1 tsp cinnamon
- 25g dark chocolate, chopped
- 1 flax egg*
- 2 ripe bananas (1 for toppings)
- 1 tsp vanilla extract
- 100ml milk or non-dairy milk
- 1 tsp coconut oil
- 2 tbsp almond butter
- In a bowl, combine the dry ingredients.
- In another, mash one of the bananas until smooth and vanilla extract and milk. Add to the dry mix with the flax egg and stir well.
- Heat the coconut oil in a pan on a low medium heat until melted and use a tablespoon to ladel the mix in to the pan. Cook on either side for around 1 minute or until golden and continue until you've got through the whole lot. Remember, going for less oil and a lower heat is key here!
- Serve up with the almond butter, extra sliced banana and dig the hell in!
- *To make the flax egg, simply add 1tbsp flax to a small bowl with 2 tbsp water. Mix well and leave to sit for 5 minutes.