Recipe Balinese-style Banana Pancakes
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Sweet, fluffy hotcakes with flavours of paradise. These pancakes are best suited to a leisurely morning spent slowly sipping coffee, or tea. Or hot chocolate. Or a chai if you’re feelin’ fancy. Look, the liquid doesn’t matter, just try these pancakes.
You will need
Serves 2
- 1 cup plain flour or spelt flour
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 – 1 1/4 cup any plant-based milk, such as almond, soy or coconut (less milk if you like thick pancakes, and more milk if you like thinner pancakes)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 ripe bananas, peeled
- 2 tablespoons olive oil, oil of choice or vegan butter
Recipe: Rainbow Nourishments
Directions
-
Step 1
Add the flour, coconut sugar and baking powder to a medium bowl. Whisk until there are no lumps. Add the milk, vinegar, and vanilla to the bowl and whisk until combined.
-
Step 2
Slice the bananas in half widthways then in half lengthways.
-
Step 3
Heat a non-stick fry pan over medium heat and drizzle with a little oil.
-
Step 4
Place two of the banana pieces on the fry pan and quickly pour over around ½ cup of the pancake batter. When the edges of the pancake have bubbled and the bottom is a light golden brown, flip the pancake. When the bottom of the pancake has turned golden brown, remove the pancake.
-
Step 5
Repeat until all of the batter has been used up. You should end up with 4 large pancakes.
-
Step 6
Serve the pancakes warm with maple syrup, ice cream, coconut yoghurt and/or fruit.
Recipe: Rainbow Nourishments
More soy-free recipes
Balinese-style Banana Pancakes
Directions
10 mins to prep
15 mins to cook
-
Step 1
Add the flour, coconut sugar and baking powder to a medium bowl. Whisk until there are no lumps. Add the milk, vinegar, and vanilla to the bowl and whisk until combined.
-
Step 2
Slice the bananas in half widthways then in half lengthways.
-
Step 3
Heat a non-stick fry pan over medium heat and drizzle with a little oil.
-
Step 4
Place two of the banana pieces on the fry pan and quickly pour over around ½ cup of the pancake batter. When the edges of the pancake have bubbled and the bottom is a light golden brown, flip the pancake. When the bottom of the pancake has turned golden brown, remove the pancake.
-
Step 5
Repeat until all of the batter has been used up. You should end up with 4 large pancakes.
-
Step 6
Serve the pancakes warm with maple syrup, ice cream, coconut yoghurt and/or fruit.
You will need
Serves 2
- 1 cup plain flour or spelt flour
- 2 tablespoons coconut sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 – 1 1/4 cup any plant-based milk, such as almond, soy or coconut (less milk if you like thick pancakes, and more milk if you like thinner pancakes)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 ripe bananas, peeled
- 2 tablespoons olive oil, oil of choice or vegan butter