These vegan pancakes are truly delightful. They are fruity, fragrant, and well, simply yummy!
1 ripe banana
1 cup of berries (raspberries, blackberries, blueberries, in any combination)
1 tablespoon of avocado oil, or coconut oil plus about 1 tablespoon more for cooking
1 teaspoon of vanilla extract
1 cup of self-rising flour (gluten-free flour will work too)
½ cup of non-dairy milk (any nut milk, soy, or oat milk)
My vegan cooking experiences are very limited, so l do not know quite what to expect when I try a vegan recipe. Especially, when I am making something so familiar, like pancakes, but, what seems odd is that there is no sugar, eggs, or milk in the recipe, and only a smidge of fat.
So, not knowing what to expect, I grab a large flat plate, then peel a speckled, soft banana with a perfect yellowy interior; using just a dinner fork, I smash its flesh on the clean porcelain surface. I am careful not to leave any large pieces, to ensure smooth pancake batter. A cup of fresh, plump raspberries, already gently washed and dried, was waiting to be used. I add them to the already mushy banana, and gently press my fork against soft, red, full of juice fruit, one after another, and then mix all of it together. A spoonful of vanilla extract enhances the already sweet flavors of banana and berries.
Well now, a plate was excellent for smashing the fruit, but the rest of the process of pancake making has to be transferred to a mixing bowl. I add just a cup of self-rising flour and a spoonful of avocado oil for a little bit of extra moisture.
With my old, hard-working wooden spoon, I start combining all ingredients together; mushed fruit and flour form a soft, pinkish-colored batter, dissolved a bit with a half-cup of soy milk.
In the meantime, one of my favorite La Creuset iron frying pans was on the stove set to medium heat, slowly warming its glistening, black surface. When ready to cook, I add just a tablespoon of avocado oil, and swirl all around the pan, evenly coating every inch of its surface.
I take a little bit of batter and drop on the hot pan, it sizzles… it is hot and ready. I form 3 large pancakes and they cook quickly, sizzling and bubbling a little on the edges, and after a minute or so releasing small air bubbles in the middle of the pancakes, which is a signal that they are ready to turn over. I flip them, cook one more minute, and maybe few more seconds and when they reach a golden-brown color, the pancakes are ready. The air in the kitchen is filled with the warm fragrance of the fruit and vanilla. I cannot wait to try them!
I place the first pancake on a plate, press the fork against its soft, slightly spongy body, and cut a bite-size piece. I want a clean taste of the pancake, so I am not using maple syrup. I take the first bite, it is warm, soft and a bit springy, but fruity and with the sweet-smell of vanilla. Absolutely pleasant, and yummy, and delicious.
Then I stack more pancakes, one on top of another, top with fresh fruit and drizzle with just a little of pure maple syrup for extra sweetness.
This recipe will make about 10 medium-size pancakes.
Preparation time: about 10 minutes
Cooking time: about 10 to 12 minutes, depending on the size of the pan.
Inspired by a recipe found at the House & Garden website (www.houseandgarden.co.uk).
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