Bananas are one of the most commonly wasted foods in the UK, which is a shame considering they make a great binder for vegan baking. These vegan banana pancakes by Norwegian blogger Mari Hult are great for using up spotted bananas, and will give you a syroupsly tasty start to your day.
2 ripe bananas
2 tablespoons of rapeseed oil
1 dl soy-milk, or other non-dairy milk
1 dl water
2 tablespoons of apple cider vinegar
1 tablespoon of maple syrup, or other sweetener such as agave syrup
2.5 dl wheat flour
2.5 teaspoons of baking powder
1/2 teaspoon of salt
Vegan margarine or oil for frying
Mash your bananas in a bowl using a fork.
Add oil, milk, water, vinegar and syrup, and mix well. Let the batter rest for a couple of minutes.
Measure up the flour, baking powder, salt and cinnamon, and sieve into the mix.
Mix to a lump-free batter.
Heat a frying pan over medium heat. Add the dairy-free margarine or oil.
Use about 1 dl of batter for each pancake. They should be quite thick.
Fry on one side until you can see the edges sticking, about 3 minutes.
Flip and fry for about 1 minute on the other side.
Serve hot with jam, honey or sugar.