Published On: Fri, Aug 17th, 2018

Vegan pancakes with banana and peaches

These American style thick and fluffy pancakes are made with ingredients you probably already have in your store cupboard at home. 

american style Vegan pancakes

American-style vegan pancakes with bananas and peaches

These American style thick and fluffy pancakes are made with ingredients you probably already have in your storecupboard at home. 

Course Breakfast
Cuisine American, vegan
Keyword vegan, vegan breakfast, vegan dessert, vegan pancakes
Prep Time 5 minutes
Total Time 11 minutes
Servings 3

Ingredients

  • 300 6 self-raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • 50 g unrefined sugar
  • 400 ml soya milk
  • 60 g raisins
  • Coconut oil for shallow frying
  • 3 bananas sliced
  • 1 can peaches well drained
  • couple of pinches of sugar
  • 150 ml vegan custard
  • A small handful of extra raisins to top

Instructions

  1. Put the flour, baking powder, salt and sugar into a mixing bowl, then gradually pour in the soya milk, whisking it as you go to remove any lumps. When you have a lump-free mixture, add the 60g of raisins and mix them into the batter.

  2. Heat about half a tablespoon of the coconut oil in a non-stick frying pan or skillet. When it is hot enough, put about 2 large tablespoons of the pancake mixture into the pan and let it spread out for a moment. It should go to about 6-8 cm in diameter (about 4 inches). 

  3. Put another two dollops of batter that are the same size in the pan, so that you are cooking three pancakes at a time. Turn them over when they start to bubble on the top (about 3 minutes in) and brown the other side. Turn them again for about 30 seconds on each side to make sure they are cooked through and then transfer to a low oven to keep warm while you make more batches. You should be able to get 9 or 10 out of the mix.

  4. Once all the pancakes are cooked and are keeping warm, heat another tablespoon of coconut oil in the frying pan. Fry the bananas and peaches together in the pan for about 2 minutes (watch out for any spitting), until they are hot but before the bananas go mushy. Add the pinches of sugar and gently mix in. Warm the custard through (about 1 ½ minutes in the microwave).

  5. Serve three pancakes to a plate, spoon a third of the fruit on top of each, pour on the custard and then top with more raisin

Find the original recipe here

Going Vegan by Richard Church features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon


About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

Comments

Comments

Tags: , ,
Read previous post:
iceland christmas advert banned
Iceland’s anti-palm oil Christmas TV advert is banned for being too political

Iceland supermarket's anti-palm oil Christmas campaign has been banned from being aired on TV after it was deemed to breach...

Close