With Shrove Tuesday looming, I’ve been experimenting with some dairy-free pancake recipes, (since Veganuary I haven’t particularly fancied the milk, egg and butter-laden traditional version). These were definitely the best of the bunch – they are sweet from the bananas, with a lovely crunch of toasted pecans, and dotted with chewy sultanas…. no weird health-food-shop ingredients in sight! The batter is so light and airy that they taste like the very best American-style buttermilk pancakes. I should have done a blind taste test on friends and family, as I’m positive no one would guess these are actually vegan.
One of the most important ingredients in successful pancakes is a good frying pan. I’ve tried many different ones over the years, and have had the most success ever with the recent acquisition of a ceramic-coated pan. I hadn’t really seen these before, but there are lot on the market now, and now prefer mine to any teflon-coated one.
This is also a brilliant way to use up over-ripe bananas!
- 70 g pecan nuts
- 2 bananas
- 300 ml nut or soya milk (I used almond)
- 2 tbsp maple syrup
- Pinch salt
- 200 g self raising flour
- 50 g sultanas
- Oil for frying (I used coconut)
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Heat the frying pan you will use for your pancakes, and tip in the pecan nuts. Toast them gently until they are just starting to change colour, (watch carefully, they burn in the blink of an eye!), then tip onto a chopping board and chop roughly.
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In a blender or food processor, blitz the bananas, milk, maple syrup and salt together.
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Weigh the flour and tip into a jug. Add the blender ingredients to the flour, whisking until no lumps remain. Add the sultanas and pecans.
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Heat a teaspoon of oil in a frying pan. Add two tablespoons of batter to the pan, fry gently for a minute or two until golden brown on the bottom, then flip over and cook for a further minute or two.
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Eat immediately, drizzled generously with maple syrup.
For more variations, you could try leaving out the pecans and sultanas, and adding:
- lemon zest and blueberries
- hazelnuts
- orange zest and dark chocolate chips
- peanut butter and raspberries
What’s your favourite pancake topping?
The combination of flavours sound perfect!! I’ve also just posted a vegan pancake recipe 🙂 You don’t need eggs or dairy to make amazing pancakes! 🙂
Nadia recently posted…Gluten Free Vegan English Pancake Recipe
Pecan and maple are some of my favourite combos! Sounds delicious. 🙂 Happy Pancake Day!
Sarah recently posted…Cheesy Pasta Bake With Sweet Potato
Mmm these sound fantastic! Love the flavours you’ve used here.
Elizabeth recently posted…3 Gluten Free Valentine’s Treats That Say I Love You
I’m hoping to make some pancakes this weekend, too busy with my day job to make them during the working week. Pecans and maple, yum.
shaheen recently posted…Vegan Indian Pasta, Indian Gnocchi, Indian Dumplings
What a perfect stack of delicious looking pancakes. So agree about the ceramic pans. I’ve never had non-stick before because of the health thing, but the ceramic ones make life so much easier and as you say are perfect for pancakes.
Choclette recently posted…Spiced Lentil Pancake Wraps and a Brace of Book Reviews
Thanks Choclette! Yes I discovered ceramic pans totally by accident when we got an induction hob and had to get rid of all our old pans, but haven’t looked back!
I love a good stack of pancakes. Especially on a lazy weekend morning, when I have time to go back for seconds…and thirds. 🙂 My favorite pancake topping is lots of fresh berries and a drizzle of pure maple syrup. I am LOVING the toasted pecans on this gorgeous stack!
Thanks Jenn! Yes these were really good – my first attempt at vegan pancakes and I thought it would need a few trial runs but they were too good!
Oh my gosh! These look like heaven on a plate. Seriously, I would love these right about now!! Great flavour combination too! 🙂
Thanks Kerry! x
OMG these looks so good! My boyfriend loves when I make him banana pancakes, so these are going into the breakfast rotation. 🙂