Vegan Peanut Butter Pancakes | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 02 Mins
Yields: 12 Pancakes
Bored of the same old plain pancakes? Then try these healthy, whole grain vegan peanut butter pancakes with banana, for a change. For vegan pancakes these are absolutely delicious and rise beautifully.
- 1 and 1/4 cups whole wheat pastry flour
- 1/4 cup quick cooking oats
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 and 1/4 cups almond milk (See My Notes)
- 1 and 1/4 teaspoon apple cider vinegar
- 1 banana, mashed
- 1/3 cup peanut butter (smooth)
- 1 flax egg
- 1 and 1/2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- whole wheat pastry flour - all-purpose flour
- sugar - maple syrup
- almond milk - rice milk or dairy milk if you don't want vegan
- avocado oil - any oil of you choice
- In a measuring mug measure the almond milk and stir in the vinegar. Set it aside for it to curdle.
- Meanwhile in a large bowl stir together the dry ingredients and make a well in the center.
- In a medium size bowl mash the bananas well with a fork. Add the oil, peanut butter, flax egg, vanilla extract and curdled milk mixture and stir well.
- Pour the wet mix into the dry mix and stir well using a whisk. You might have to add some extra liquid (water/almond milk). I added another 1/4 cup of almond milk.
- The batter should not be very runny. It should be a little thick, so that you would get nice tall pancakes. Using a 1/4 measuring cup to scoop out the batter and prepare pancakes as usual.
- The original recipe used just 1 and 1/4 cups milk and 1 and 1/2 cup all-purpose flour. Since I used whole wheat pastry flour and oatmeal, I think it required more liquid. So when I was done mixing all the ingredients, the batter looked a little too stiff. So added about another 1/4 cup of almond milk. I would suggest that you first follow the original recipe and then make changes as needed.