These vegan pancakes are delicious on their own, but this breakfast goes to a whole different level when you add the ooey-gooey caramelized bananas on top. Drizzle with a little bit of maple, agave, or honey (for my non-vegan friends), and your taste buds will dance. You’ll love these pancakes because they are *really* easy and quick to prepare, they’re vegan and made only with simple ingredients, that you probably already have in your pantry. This recipe yields a stack of 6 to 7 small pancakes, which is normally enough for two.
DIETITIAN TIP although theses pancakes are rich in complex carbs, fiber, and good fats, the amount of protein isn’t that good. You might want to have these pancakes with a source of protein like a protein shake or yogurt, or even top them with some-more seeds or nut butter (although this will also increase the amount of fat of your meal. This isn’t worrying for most people, but if you’re following a weight loss diet, for example, you might want to take this into consideration).
If you keep up with me for some time, here on the blog or on my channel, you might know of my love for caramelized fruit. Some of my recipes featuring caramelized fruits:
- Grilled Pineapple with Coconut Cream and Lime
- Vegan Feta & Grilled Peaches Salad with Balsamic Dressing
- and of course, my Caramelized Banana Oatmeal, that also features these delicious caramelized bananas.
For these pancakes you’ll need:
- Spelt Flour – regular whole-wheat flour might also work, but I haven’t tried yet. If you give it a try let me know how it went! These pancakes are not gluten-free, as spelt flour is a type of wheat flour, which does contain gluten. You can try to replace it with gluten-free flour like almond flour, coconut flour, buckwheat flour, teff flour, or a mix of different gluten-free flours. You’ll probably need to adjust the amount of liquid you add. You want to end up with a not too thin, but also not too thick batter.
- Plant-Based Milk – I used the good old soy milk – which has a good amount of protein.
- Ground Flax-seeds – ground flax seeds will not only enrich your pancakes with good nutrients like omega 3, fiber, and protein but will also “replace” the eggs, acting as a binding agent.
- Baking Powder
- Lemon Juice – the lemon juice and baking powder react and produce bubbles of gas, that get trapped in the batter and expand as the batter cooks – making your pancakes light and fluffy.
- Xylitol – you can also use any other sweetener of your liking. Sometimes I like to use xylitol because it has approximately 40% fewer calories than sugar and a very low glycemic index (GI=7), whereas sugar has a glycemic index of 60 to 70. Sugar alcohols like xylitol are generally well-tolerated, but if you have irritable bowel syndrome (IBS) or intolerance to FODMAPS, be careful and consider avoiding them altogether.
- Bananas, liquid sweetener & olive oil
Vegan Pancakes with Caramelized Banana
Ingredients
Spelt Flour Pancakes
- Half cup spelt flour
- Half cup plant-milk
- Half tbsp baking powder
- Half tbsp lemon juice
- 1 tbsp xylitol
- 1 tbsp ground flax seed
Caramelized Bananas
- 1 or 2 bananas
- 1 tsp olive oil
- 1 tsp liquid sweetener maple, agave or honey (non-vegan)
Instructions
Pancakes
- Mix all the ingredients in one bowl without overmixing.
- Heat a non-stick frying pan with no oil or 1 tsp of olive oil, over medium-heat.
- Add two tbsp of batter to the hot frying pan.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula, and cook until golden. Repeat with the remaining batter.
- Stack them in a dish and top with the caramelized banana.
Caramelized Banana
- To the same skillet add a tsp of olive oil and a tsp of liquid sweetener.
- Lay the bananas coins on the skillet and let them cook for 30 seconds on high heat.
- Then carefully turn them and leave them to cook for more 30 seconds until they get nicely caramelized but without getting too soft.
- Place them on top of your stack of pancakes and drizzle with a little bit of your favorite liquid sweetener.
I love seeing pictures of your remakes of Zest’s recipes. If you try this recipe take a picture and tag @zest.andthecity on Instagram or use the hashtag #zestandthecity, so I can see and share your remakes. Join our community on Instagram, Facebook and, YouTube! Love, Ana 💛
