Can I replace the whole wheat pastry flour?

This recipe was tested with whole wheat pastry flour and white wheat flour. You can also make this with regular white flour. This recipe was not tested with gluten free flours, but you can use this variation using oats and rice flour as a base and add the appropriate spices and mix ins from this recipe to compensate.

How to replace the yogurt?

The yogurt helps with the binding, fluffiness of the pancakes. You can also replace with a flax egg, which is the combination of 1 tablespoon ground flaxseeds and 2 tablespoons water. Allow to mix and then sit for 5 minutes before adding to your recipe.

Why are my pancakes dense?

You likely scooped your flour from the flour bag instead of spooning it into the measuring cup. Measuring it from the bag will make the flour too compact and not make it airy enough, which will add more flour to the bowl then you need. This results in a heavy, dense pancake.

Vegan Banana Nut Pancakes - Plant Based RD

Description

These decadent banana nut pancakes are fluffy, perfectly sweet, and stuffed with gooey banana and buttery walnuts. Easy to make, vegan and made with whole grains.

Ingredients

Scale

3 spotted bananas
2 tbsp plain vegan yogurt (I used Forager Yogurt)
1 tbsp apple cider vinegar
2 tbsp maple syrup, divided
1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cups soy milk
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
Pinch of nutmeg
1/4 tsp salt
1 1/2 cups whole wheat pastry flour or white wheat flour
1/4 cup walnuts, chopped
Oil for cooking

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Instructions

To a large bowl, add in one banana and mash really well.
Add in the remaining wet ingredients including the yogurt, apple cider vinegar, 1 tablespoon of maple syrup, vanilla and almond extract, and soy milk and whisk to combine.
Then to the wet ingredients, add in your baking powder, baking soda, cinnamon, nutmeg, salt, and flour. (NOTE: Make sure to spoon your flour into your measuring cup when measuring.) Carefully whisk your ingredients together, making sure to avoid overmixing.
Chop half of another small banana in half and dice into small pieces and fold the banana and chopped walnuts into the pancake batter.
Preheat a greased griddle to medium-low heat and spoon 1/4 cup of the batter onto your greased griddle and cook the pancake for 3-4 minutes or until golden before flipping to the other side to cook for about 2-3 minutes or until golden.
Repeat this process with the remaining pancake batter. You can store your pancakes in a warm place while finishing the remaining batter.

Caramelized Banana Preparation

To make the caramelized banana, slice your remaining banana into centimeter thick coins and add a little oil to a non-stick pan over medium low heat.
Add in your sliced banana, making sure not to overcrowd the pan. Drizzle bananas with your maple syrup and allow the bananas to cook and soften for 2 minutes before carefully flipping and cooking again for another 2 minutes until browned on the other side.
Once cooked, top your pancakes with this and extra walnuts as desired.

Notes

Make sure that your batter is slightly thick. Not overly thick, just thickened enough that you don’t end up with a thin batter. If your batter is too thin your batter will spread and you won’t get fluffy pancakes.

Spoon your flour into your measuring cup. Do not stick your measuring cup into the flour bag as you will scoop up more flour than needed and since it is packed, you will end up with a dense and non-fluffy pancake.

Don’t overmix your batter. Whisk at first to mix the wet into the dry ingredients, but if there are a few small lumps here and there, that is okay.

Change the ingredients at your own risk.