Usually vegan pancakes can turn out quite pale and dense. Enter mashed banana! It contains pectin which helps the pancakes maintain a fluffy texture without using eggs. It also adds sugar to the batter which helps the pancakes caramelise as they cook, giving you that lacy top and crispy edges. —Budget Friendly Vegan
neutral oil (e.g. sunflower, vegetable, grapeseed), plus more for frying
1 1/4 cups
In This Recipe
Peel the bananas and mash until smooth. Add to a measuring jug and top up with milk until it reaches the 1 1/4 cup line (300ml). Add the oil and vanilla and stir until combined.
In a medium bowl, mix the flour, baking powder and salt. Pour in the wet ingredients and fold together to get a thick batter.
Fry the pancakes in a lightly oiled, non-stick frying pan over a medium-low heat until golden on both sides.
Transfer to a plate or baking sheet & keep warm in a low oven as you cook the remaining pancakes.