Vegan Banana and Raspberry Pancakes were a quick way to use up the overripe bananas in our house when we did not have many eggs left in the fridge. As I have mentioned before in videos and blog posts, I hate waste so I’m always finding ways to use food before it goes off. We occasionally buy too many bananas and I will make a cake from the overripe ones. However, I have made Vegan Apple and Pear Pancakes and these worked really well so I thought I would try a banana version.
Bananas are an excellent source of potassium and vitamin B6, vitamin C, fibre and carbohydrate. All of these are fantastic nutrients and potassium is a very valuable one. Potassium helps to regulate the heart and fluid balance which is a factor in regulating blood pressure. There is scientific evidence to suggest that potassium rich foods such as bananas are extremely effective in lowering the blood pressure, protecting against heart disease and strokes.
They are also soothing to the gastrointestinal tract due to their high content of pectin and they are a soluble fibre that lowers cholesterol and normalises bowel function. A humble banana also has a probiotic effect. It helps to keep the gut happy by increasing the production of short chain fatty acids for digestive health. The high fibre content of bananas promotes the feeling of fullness. So a great fruit to have for breakfast and well worth a try.
- Large mixing bowl
- Measuring jug
- Hand blender or food processor
- Large stirring spoon
- Ice cream scoop or small ladle
- Frying pan
- Plastic brush
- Fish slice
- Gluten free porridge oats or spelt flour x 200g
- Oat Milk x 300mls
- Bananas x 2 medium
- Raspberries x 150g
- Chia seeds x 2 tbsp
- Cinnamon x 1 tsp
- Baking powder x 1 tsp
- Coconut oil
- Honey or maple syrup to serve
- Start by weighing and measuring your ingredients.
- Mash the bananas in the separate bowl.
- Place the porridge oats into the mixing bowl.
- Along with the oat milk, mashed bananas, chia seeds, cinnamon and baking powder.
- Blend these ingredients together using the hand blender or food processor.
- Normally, I make the mix the night before and store in the fridge overnight.
- In the morning or immediately after making the mix, if cooking now, fold in the raspberries.
- Put the frying pan on a high heat and add coconut oil to the pan.
- Next I take an ice cream scoop or small ladle full of the mixture and put it into the hot pan.
- Once the outside of the pancake starts to cook, turn it over.
- Repeat this process until all the mix is used adding more coconut oil if necessary.
- Serve with honey and enjoy.
This recipe makes around 12 large pancakes. We tend to use two scoops of mixture for one pancake. If you want to make them small then they will probably make around 24 pancakes. The Vegan Banana Pancakes were yummy and they made a good change from our usual pancakes with egg, I really don’t think anybody noticed that there was no egg in them. Even my husband who normally cooks the pancakes didn’t miss them. You can make these pancakes and freeze them or you could also freeze any mix you don’t use. Then cook and eat on another morning. Pancakes, for me, are a quick and simple breakfast, especially if you make the mix the night before. However you decide to eat these pancakes, as always, please enjoy.