Banana Pecan Pancakes
Ingredients
- 1 medium banana ripe and spotted
- 1 cup soy milk
- 2 tbsp melted coconut oil plus more oil or butter for cooking
- 2 tbsp sugar
- 1 tsp vanilla extract
- 200 g flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ cup pecans chopped (or about 70g)
- vegan butter, sliced banana, maple syrup for topping
Instructions
- Warm oven to 200F. Warm a skillet over medium heat.
- Toast pecans in the pan for 1-2 minutes stirring frequently because they can quickly burn if left unattended. Once they have a nice smell going and are a bit toasty, remove from pan and place on a cutting board. Turn the heat off. Give the pecans a rough chop.
- In a bowl, mash up a banana with a fork or potato masher. Add soy milk, coconut oil, sugar, vanilla extract. Stir until combined.
- In a separate bowl combine flour, baking powder, salt, cinnamon, nutmeg, and toasted chopped pecans. Whisk until mixed together. Add the dry ingredients to the wet ingredients and stir until everything is just combined.
- Let the batter rest for 5 minutes. Reheat skillet over medium.
- Add a healthy dollop of either more coconut oil or vegan butter to the skillet. Add about 1/3 cup of pancake batter per pancaked. Cook slowly on medium to medium low. Cooking "slow and low" prevents burning and gives an even cook with a nice golden color and slightly crisp edges.
- After a few minutes, you should see some small bubbles forming at the top of the pancake batter. Also check the bottom–it should be golden when ready. When ready, gently flip. Cook on the other side for a couple minutes until golden on both sides.
- Remove from pan once done and place on a baking tray in the oven at 200F to keep warm while cooking the rest of the pancakes. When done, top pancakes with sliced bananas, maple syrup, and vegan butter. Enjoy!
- If you have leftovers, they will hold up well in the fridge or freezer.
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