Vegan banana pancakes
Make these foolproof vegan banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re dairy and egg-free
Drop scones (scotch pancakes)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12-15
Skip to ingredients
- 200g plain flour
- ½ tbsp baking powder
- ½ tsp fine salt
- 50g golden caster sugar
- 1 medium eggbeaten
- 200ml milk
- vegetable oilfor cooking
- buttermaple syrup and fruit to serve (optional)
Nutrition: Per serving
- kcal92
- fat3g
- saturates1g
- carbs15g
- sugars4g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
step 2
Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
step 3
Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
step 4
Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.
