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Eggless banana pancakes

Eggless banana pancakes
  • Difficulty;
    Difficulty
    Very easy
  • Preparation time
    Preparation
    5 minutes
  • Cooking time
    Cooking
    15 minutes
  • Portions
    Portions
    Undefined
  • Baking tin size
    Baking tin size
    No baking trays
  • Diet recipe
    Dietetics
    No
  • Vegan recipe
    Vegan
    Yes
  • Vegetarian recipe
    Vegetarian
    Yes
  • Without eggs
    No eggs
    Yes
  • Without cooking
    No cook
    No

Description

Photo of eggless banana pancakesLong live America, the Americans and all the good things that have brought us to the kitchen. Well obviously we are not talking about their horrible version of the carbonara or the super high pizza with peppers and pineapple, but about something exceptional and delicious: pancakes!

There are infinite versions of these quick and easy golden discs that cheer up our Sundays in the morning. The classic version is certainly the best and easy to make, just mix eggs, milk, flour, butter and sugar; but it is also nice to move towards new horizons especially when it comes to flavors.

Vegan and intolerant are always in our thoughts and this is why we want to offer you this splendid light version, extremely tasty and of sure effect made with ripe bananas. Try to imagine the aftertaste of banana and a cream of hazelnuts and cocoa spread on a hot pancake ... divine!

In fact, this recipe was born by chance combining the view of some ripe bananas on the table with the desire to experiment with new things in the kitchen. So we put the eggs aside and created a perfect balance between texture and flavor.

Obviously the variations and experiments do not end here, it is possible to eliminate sugar to favor the use of a sweetener suitable for diabetics or add a few tablespoons of bitter cocoa for a total black version!

In short, heat the plates... Sunday breakfast is approaching!

Ingredients

  • 1 medium ripe banana
  • 2 tablespoons of brown sugar
  • 4 tablespoons of flour 0 (or other type)
  • 1 teaspoon of baking powder
  • 1 teaspoon ground cinnamon (optional)
  • A little bit of oil
  • Vegetable milk q.s.

Preparation

  1. In a bowl, vigorously crush a banana until it is reduced to a pulp, add all the ingredients (sugar, flour, yeast, cinnamon and oil) and amalgam avoiding the formation of lumps.
  2. Find the right consistency by pouring in the vegetable milk as you mix. The dough must "write" or, once the whisk is raised, it must lie flush on the rest of the mixture continuously for a few seconds. To reduce the preparation time, you can obviously put all the ingredients in a mixer bowl.
    3. Ingredients for banana pancakes all in a mixer bowl Well-blended, lump-free banana pancake dough
  3. Heat a pan or plate over medium heat, pour a drizzle of oil and pass a napkin on the surface to even out the grease.
  4. With the help of a ladle pour one or more doses and create pancakes. It improves and speeds up cooking with a lid, as soon as the surface is dry and full of holes, turn the pancakes and continue cooking without the lid for about 1 minute.
    5. Banana pancakes being cooked on a hot plate Banana pancakes ready to be served
  5. Continue until the dough is finished and serve together with maple/agave syrup, honey, hazelnut cream or mixed fruit.

Lo Staff

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