Fluffy Vegan Banana Pancakes
A weekend favourite: small, fluffy, American-style pancakes where mashed banana replaces the egg and Potina replaces the milk — so the batter needs no added sugar at all. The riper the banana, the sweeter the pancake.
At a glance: breakfast · 8 small pancakes (serves 2-3) · dairy free · vegan · no added sugar in the batter
Ingredients
- 1 large ripe banana (the spottier the better)
- 150ml Potina Banana Oat Drink
- 125g self-raising flour (or 125g plain flour plus 2 teaspoons baking powder)
- Pinch of ground cinnamon (optional)
- A little olive oil or vegan butter, for frying
- Fresh fruit and a drizzle of maple syrup, to serve (optional)
Method
- Make the batter. Mash the banana well in a mixing bowl, then whisk in the Potina. Add the flour (and cinnamon, if using) and fold together until just combined — a few small lumps are fine; don’t overmix or the pancakes turn tough.
- First side. Heat a little oil or vegan butter in a non-stick frying pan over a medium heat. Drop in 2 tablespoons of batter per pancake and cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
- Flip and finish. Flip carefully and cook for another 1–2 minutes until golden and cooked through. Keep warm and repeat with the remaining batter.
- Serve. Stack and serve with fresh fruit, and a drizzle of maple syrup if you like.
Tip
Keep the heat at medium — banana batters brown faster than plain ones. Cooked pancakes freeze well between sheets of baking paper and revive in the toaster.