A Vegan Banana Pancakes Recipe That’s Perfect for Lazy People Like Me | Healthyish

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Do you know what a Finstagram is? If not, let me explain. It’s a private Instagram account that people use to share things they wouldn’t share on their “main” Instagrams. 2019. Really quite a time to be alive. I don’t have a Finstagram because my job is to run all of the Instagram accounts for this place, but if I did, my handle would definitely be something like Saltygurl93. If you’re wondering why, it’s because my sweet tooth was replaced with double the salt tooth. I love everything savory, especially when it comes to breakfast items. Shakshuka, breakfast salad, frittatas–you name it.

This is a story about how I went from Saltygurl93 to PancakePrincess93.

One random morning, I woke up with a craving for something sweet that was so strong I couldn’t ignore it. It felt too early for cake, and I recently threw my waffle maker out in a Marie Kondo style spree. It felt like the best option would be pancakes. So, I poked around in my pantry for viable pancake ingredients and hopped on Google looking for something simple. I came across this recipe, scanned my kitchen, realized I had all of the ingredients, and dove in.

First I smashed an overripe banana that had been sitting on my counter a little too long, then I added a drizzle of oil and ⅔ cup of almond milk. I opted for some maple syrup because I still wanted a little pancake-house sweetness in my life, then in went cinnamon, baking powder, and a pinch of salt. This recipe calls for buckwheat flour, but I had whole wheat so I subbed that. Use what ya got! And if you have leftover whole wheat flour, you should make these flatbreads. Sorry for the aside, I just really like bread! And whole wheat flour! Deal with it!

I whisked it all nicey nicey, then doled out the batter into little pancake blobs on my non-stick. In less than one Friends episode, I had a stack that looked just like those leaning towers of pancakes you see on the commercials! Truly! I’m not vegan, so I mixed together some honey and butter and spooned that right on top of the stack.

These vegan banana pancakes don’t require one thousand things like buttermilk or fancy grains, and they come together fast enough for your random Saturday morning banana pancake craving. And yes, I played the Jack Johnson song while I ate them.

Get the recipe:

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You don’t have to be a veg-head to love these banana and buckwheat vegan pancakes.

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Chickpea Pancakes with Kale and Fennel Recipe

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Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

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These Restaurant Pancakes Go Way Beyond Buttermilk

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No disrespect to that box of Bisquick you grew up with, but did you know you can make pancakes with sourdough and buckwheat and even coffee flour? Chefs do. Across the country, they’re upping their breakfast games, transforming the ho-hum flapjack into a must-order item. We talked to six chefs who are making versions we’d love to wake up to any day about their secret weapon ingredients.

Barney Hannagan, Chef, Proud Mary, Portland, OR
“Our signature hotcake uses a batter I’ve been perfecting with another chef since 2013. We make our batter fresh to keep it fluffier and use a self rising flour to make them more consistent. We throw a cookie crumb on there, shower it with edible flowers like nasturtium to give pops of those pinks and purples to go with the strawberries, and finish it off with a dulce de leche whipped ricotta.” (This is the pancake pictured above.)

Alex Manley, Director of Baking and Pastry, June’s All Day, Austin
“We love leavening batter with our mother, a wild yeast starter we use for our country loaves. Sourdough pancakes have a nice tang, are thinner than classic buttermilk pancakes, and have a texture that’s less cakey and more airy.”

Emily Yuen, Executive Chef, Bessou, NYC
“To make our Japanese-style pancakes nice and tall, we whip egg whites and fold them into the batter. I love how they get crispy edges from the sizzling pan we pour the batter into yet remain light and fluffy on the inside.”

Roxana Jullapat, Baker and Co-Owner, Friends & Family, L.A.
“Because it’s naturally free of gluten, buckwheat is easy to stir in vigorously without making tough pancakes; in fact, the buckwheat makes them quite tender. The flavor is subtle and aromatic but also has a nice earthiness.”

pancake family and friends

Photo by Dylan + Jeni

The buckwheat pancake from Friends & Family gets drizzled with maple syrup.

Jason Wilson, Chef-Owner, The Lakehouse, Bellevue, WA
“We make our pancakes with coffee flour, which is made by milling the usually discarded coffee fruit into a powder. It doesn’t taste like coffee—there are more floral, citrus, and roasted-fruit notes. I pair it with cocoa powder for rich flavor plus vitamins, fiber, and protein.”

Jaime Young, Chef and Partner, Sunday in Brooklyn, Brooklyn
“Adding malt powder (made from roasted barley) to our pancakes gives them a deep caramelized flavor profile. We top the pancakes with hazelnut maple praline sauce and brown butter to accentuate those caramelized notes.”

Guy Turland, Chef-Owner, Bondi Harvest, Santa Monica, CA
“We put puréed vegetables like butternut squash and pumpkin into our batter in the fall and zucchini in the summer. Anything with natural sweetness works. We combine it with kefir for tang and a little extra rise.”

Now go ahead and make some pancakes yourself:

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