A Cornish girl's food adventures

Peanut butter and banana pancakes (vegan)

It’s the last day of veganuary. How did you do? If you just started to have one meat-free day a week I think you can be pretty proud of yourself. Getting a bit more fruit and veg into our diets can only be a good thing!
Even if you don’t want to try this recipe for vegan reasons these are great if you’ve run out of eggs or want a way of using up over-ripe bananas that’s a bit different to banana bread.
The recipe was a bit of an experiment and I was worried that the resulting pancakes might be a little rubbery but they aren’t at all. They’re light and crisp on the outside with a deliciously soft centre, and who doesn’t love peanut butter and banana together?!

Ingredients
serves 2 hungry people

1 medium very ripe banana
1 tbsp vegetable oil
3 tbsp peanut butter (I like smooth but use whatever you like)
100g plain flour
1/2 tsp baking powder
pinch of cinnamon
200ml plant milk (whatever you like – I used soy)
squeeze of lemon juice

oil for frying, berries and syrup to serve

Thoroughly mash the banana together with the oil and the peanut butter, try to make it as smooth as possible. Sift in the flour, baking powder and cinnamon and fold them into the banana mix. Gradually stir the milk and the lemon juice into the mixture to leave you with a fairly smooth batter (depending on if you used smooth or crunchy peanut butter).
Lightly oil a frying pan and set it over a moderate heat. Spoon dollops of the batter into the pan and cook until little air bubbles appear on the surface and then flip the pancakes over to cook the other side. The pancakes should be a lovely golden colour once they’re cooked.
Serve with a generous drizzle of maple syrup and a scattering of berries.



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