Banana Pancakes

Make you banana pancakes
Pretend like it’s the weekend now
We could pretend it all the time
Can’t you see that it’s just rainin’
There ain’t no need to go outside
– Jack Johnson, “Banana Pancakes”

If this recipe doesn’t make you think about the rainy morning in Jack Johnson’s song, I hope it does now! I’ve never met a pancake I didn’t like, and the caramelized banana slices in these cakes are no exception. So easy, it’s the perfect weekend breakfast (or ..pretend like it’s the weekend.. breakfast 😊)

1 cup flour
3/4 cup water
3 Tbsp maple syrup, plus more for serving
1 Tbsp baking powder
1 banana sliced
Cooked vegan bacon on the side, optional

Add flour and baking powder to a mixing bowl. In a separate bowl, mix together the water and maple syrup. Pour the syrup mixture into the dry ingredients and whisk until smooth. Pour into a large measuring cup for easier pouring. Heat a nonstick skillet over medium high heat. Once hot (test with a drop of water – if it sizzles, it’s ready), pour about 1/3 cup of batter into the skillet and top with 2-3 slices of banana. After 1-2 minutes, or when the bubbling slows down, flip the pancake and cook for another 1-2 minutes on the other side. Repeat until the batter is finished. Keep cooked pancakes warm on a baking sheet in the oven set to a low temperature (200 degrees F or lower). Serve with more banana slices, vegan bacon, vegan butter, and maple syrup (optional). Happy breakfasting!

Serves 2 (makes about 8 pancakes)

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