It’s Sunday morning folks. Sunday morning! SUNDAY MORNING! Do you understand me? This is the best day of the week, and let me tell you why, son. On Sunday, I get to sleep in, wake up slowly, make pancakes, eat pancakes while I watch the English Premiere league (That’s soccer), switch to Fox to catch some Football action, spend some quality to time with my woman and Monsieur Bigou (My 10 year old Boston terrier) and maybe have some more pancakes. Why not? These are no ordinary pancakes. These are vegan banana pancakes topped with rich dark chocolate ganache and Montreal’s best maple syrup.
Yes sir, today’s gonn’ be a good day!
This tradition has started when Léa requested pancakes on a cozy Sunday morning. We woke at around 11, because we can, and I said: “What would you like for breakfast?” and she said: “Pancakes?”. And then she did that the next weekend, and the next weekend after that – on Sunday, every time.
That’s really how it started. We just agreed that no matter how long our week is going to be or how much stress we dealt with the days before, we would always make a dozen pancakes (plus 2 for Monsieur Bigou), sit down and enjoy our Sunday.
That’s how traditions are made. True story.
Let’s get serious now. A ‘pancakes’ level of seriousness. If you are making vegan pancakes, there is but one way to make sure that they are fluffy. You need to introduce baking soda and acidity into your batter. You see, baking soda reacts very well to liquids that have a very low pH. The aforementioned solution induces a chemical reaction that creates a lot of air in your pancakes (and that’s what makes them fluffy). That is why buttermilk pancakes are awesome.
However, we are making vegan pancakes today, and all you need to do is add a teaspoon of white vinegar or lemon juice to your mix and watch it do its magic. That is the secret to fluffy vegan pancakes.
Now let’s move on to secret number 2. The over ripe, weird looking, way too brown, not appetizing, and frankly gross banana. That’s what you want in your batter.
I am dead serious.
I usually leave a banana or 2 on the counter and just forget them for the rest of the week until the color of the skin gets chocolate brown. That is not a banana you want to eat, however if you are planning on making anything from banana bread to banana pancakes, that’s exactly what you need to put in.
When bananas get too ripe, they become very mushy and sweet. Not to mention that the taste of the fruit becomes very pronounced. That’s why it does the job so well in baked banana-y goods.
Two last tricks. 1- You can freeze your bananas when they get to that no-return ripeness to use if you’re having a busy week. 2- You can mush your bananas up without going crazy with a fork by lightly smashing the banana in the peel against the counter. Lightly is a very important distinction, especially depending on your banana’s level of ripeness, because you don’t want to smash the shit out of it and have banana fly out of it’s peel and onto your face and the wall. Nope. Do not go near trick #2 if you have morning grumpies.
The chocolate “ganache”:
I love chocolate on almost anything. Duh! Right? I particularly love the combo of bananas and dark chocolate.
However, I am also lazy…
So here is what I did, I just melted some unsweetened 1 oz blocks chocolate with almond milk and maple syrup, and called it a ganache.
It was very glossy, rich and flavourful. I loved it. From now on, that’s how I’m ganaching.
Banana pancakes are definitely one of my favourite variations of pancakes. No wonder Jack Johnson wrote a song about them.
What about? Do you love pancakes? If yes, let us know which pancakes you like the best in the comments.
You liked what you read? Pin this and make it later!
Vegan Banana Pancakes
- 1 Cup All purpose flour
- 1 Tsp Baking soda
- A pinch of salt
- 1 Cup of Almond milk
- 1 Flax egg
- 1/4 Cup of organic coconut sugar
- 1 very ripe banana
- 1 Tsp of lemon juice or white vinegar
- 3/4 Cup of dark chocolate chips.
- 1 heaped Tbsp of maple syrup.
- 1/2 Cup of almond milk.
- In a food processor, puree all your wet ingredients.
- In a separate bowl, mix all your dry ingredients.
- Incorporate your wet mix into your dry ingredients while whisking gently to avoid having any lumps. The batter should be think, but still 'pourable'
- Warm up a large non stick pan on medium heat
- Using a ladle, scoop your batter into the pan and cook your pancake for about a minute, flip and cook for another 30 seconds.
- While your pancakes are cooking, put your ganache ingredients in a heat proof bowl and melt it over a water bath.*
- Short-stack your pancakes and garnish with a sliced banana and your awesome ganache.
Cost per portion : 2.25 $CA; 1.65 USD
Cost per recipe : 4.50 $CA ; 3.30 USD
The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.
I’m Idriss. I’m a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome!