Tuesday, 4 March 2014

Vegan Banana Pancakes

Yes it’s Pancake Day (otherwise known as Shrove Tuesday) again and as you are reading this I am most probably tucking into my 5th or 6th or possibly 7th pancake of the day! I will also being doing the double and enjoying savoury stuffed pancakes (blue cheese and mushroom) followed by the traditional lemon and sugar topped pancakes for pudding. The essential ingredients for a classic pancake are simply flour, milk and eggs but if you are following a diary free or vegan diet then pancakes are a no go. But these American style pancakes are made with my tofu ‘buttermilk’ that I first used to make vegan soda bread, with the addition of a banana for a little extra bulk.


150g silken tofu
200ml water
2 tablespoons lemon juice
1 medium banana
100g plain flour
30g sugar
1 teaspoon baking powder

Makes 10-12

Place the tofu, water, lemon juice and banana into a food processor and blitz until a smooth, thick liquid is formed.

Place the dry ingredients into a bowl and stir together before adding the tofu mixture. Beat together with a whisk until a lump free batter is produced.

Place a frying pan over a high heat and add a little vegetable oil to the pan. Once the oil is hot spoon large dollops of the mixture into the pan, flattening out a little with the back of the spoon. Once air bubbles begin to appear in the pancake use a spatula to flip the mixture over and cook until golden brown on both sides.

Serve with a generous drizzle of maple syrup and tuck in!

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