Hey amigos! Idriss here, and today I would like to share with you this amazing recipe, that was created and constructed by the beautiful minds behind, Frugal Vegan. All I did is make it, eat it and ask them let me share it with you guys and gals. All thanks to Katie Koteen and Kate Kasbee for : Vegan Pancakes With Roasted Bananas
NOM NOM NOM
The Cook Book :
A couple of months ago, I received this superb vegan book. As I opened and started looking at the recipes and the other great content that is packed in it, I realized that this book is going to be featured on Brokefoodies. I just had to share it with my guys and gals to make sure that no one misses out on the brilliance that is presented in this book.
I love the fact that Katie & Kate not only packed it with amazing recipes, but also with great advice on how to save money when you are cooking vegan recipes. And you all know by now that here at Broke Foodies, we are all about that.
Saving money and eating better.
This recipe is a cold 10 in my book. I love pancakes, I love to make them, I love to eat them, I love to see them in provocative photos and, I love it when people talk to me about them. The authors went a little step further by taking one of my favorite fruits in the world, the banana, and just elevating it to these beautiful caramelized bites from heaven.
So without further delays, let me share the recipe with you:
- 2–3 bananas, cut into ½-inch (13-mm)
- 3 tbsp (45 ml) maple/agave-blend syrup
- ¼ tsp cinnamon
- 1 cup (125 g) unbleached all-purpose flour (or half all-purpose and half whole wheat)
- 2 tbsp (23 g) baking powder
- ½ tsp cinna
- 1 tbsp (12 g) sugar
- ⅛ tsp salt
- 1 cup (240 ml) nondairy milk
- 2 tbsp (30 ml) vegetable oil
- Coconut oil, peanut butter and pure maple syrup, for serving, optional
- Preheat the oven to 375°F (191°C).
- Place the sliced bananas on a baking sheet lined with parchment paper. Drizzle the maple/agave-blend syrup over the banana pieces and toss to evenly coat. Sprinkle bananas with cinnamon and bake for 10 to 15 minutes, or until the pieces are soft and sticky. Set aside.
- While the bananas are baking, combine the flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate bowl, combine the milk and oil. Add the milk mixture to the flour mixture and stir just until moistened; a few lumps are okay (don’t overmix or the pancakes will be tough).
- Heat a nonstick pan over medium heat (you can add some oil, but with a nonstick pan you shouldn’t need it.) Give the batter a quick stir and maybe another splash of nondairy milk so it’s nice and pourable before adding it to the pan. Then pour the batter onto the pan to form circles about 6 inches (15 cm) in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancakes and cook the other side until golden brown, about 3 minutes.
- Serve the pancakes topped with roasted bananas and maple/agave-blend syrup or other additional toppings if desired.
Again I would like to thank Kate and Katie for sharing the deliciousness with us today and invite you all to first of all check their blog at : Wellvegan.com and if you are interested in the book itself you can purchase it here if you are in the U.S. or here if you are in Canada.
Disclaimer: Please note that some of these links are affiliate links, which means that I will earn a small commission if you decide to buy the book, to no additional cost to you of course. This is a book that I enjoyed very much and that is why I am recommending it to you today.
Endlessly curious hipster
Vegan dabbler (I try !)
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