Fish Free Banana Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.6(6)
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 tbsp unsalted butter, melted and cooled slightly
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- 1–2 tsp neutral oil or unsalted butter, for the pan
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the mashed banana, milk, melted butter, vanilla extract, and the thickened flax mixture until smooth and well combined.
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