Since I became vegetarian, my great frustration was this recipe. Not ~banana~ pancakes, specifically, but every time I was prepared pancakes I was sad to be incapable to hit the point. I started to use “vegan egg” aka flax seed meal but most of times I didn’t like the result: the consistency didn’t stay the way I wanted or the pasta took a long time to stay in place and it always left it a little burned. Added crushed bananas to the pasta was my salvation to leave the pancakes fluffy/creamy breakfast tasted. Whoever proves this recipe is always surprised that its egg & dairy free – and loooves it. You can serve it with dried fruits, granola and maple syrup or: bananas (:
- 01 smashed banana
- 01 cup vegetable milk
- ½ tsp yeast
- 01 ½ cup of oat flakes
- 01 teaspoon cinnamon
- 01 teaspoon chia seeds (salvia hispanica)
- In a blender, beat the oats and the milk until the flakes are dissolved. Add the other ingredients and beat until all is well incorporated.
- Pour ~03 tablespoons of dough into a pre-greased frying pan and cook over low heat until the dough is dry on the top. Turn gently and brown the other side.