Recipes for feeling good

Vegan pancakes with banana pulp are ideal for those who don’t want to give up a yummy, healthy and hearty breakfast but want to limit the use of eggs and milk.

The creaminess of the banana perfectly replaces eggs with a fluffy result in baking and very light.

Vegan banana pancakes

10 minutes

Dessert

Low difficulty

4 servings

Ingredients

one medium-sized ripe banana
90g of whole wheat flour
1 tablespoon of MapleFarm Pure Maple Syrup BIO – Dark
1 teaspoon baking powder
cinnamon to taste
A pinch of salt
70ml almond milk
oil to grease the pan
to garnish dried fruits and seeds

Instructions

Mash the banana with a fork until it is pureed.
Mix together flour, baking powder and cinnamon and then add the mashed banana.
Gradually pour in the almond milk, where you have dissolved the maple syrup, until it forms a lump-free mixture.
Grease a small frying pan with a little oil and heat it.
Scoop out a large spoonful of batter and cook the pancake on both sides.
To keep the vegan pancakes warm, stack them on a plate until they are all cooked.
Serve with plenty of maple syrup and a crumble of nuts and seeds to taste.