Black Cat Pancakes with Bananas, Cinnamon, & Maple Syrup

Name: Black Cat Pancakes with Bananas, Cinnamon, & Maple Syrup
Yield: Makes about 8
Ingredients: Maple syrup; Coconut oil or vegan spread; Coconut oil or vegan spread; 3 heaping Tbsp [50 ml] sparkling water; 1 tsp coconut oil (optional); 1 to 2 bananas, peeled and sliced; 1 tsp ground cinnamon; Pinch of sea salt; 1 level Tbsp baking powder; 1¾ cups + 2 Tbsp [250 g] self-rising flour; 1 cup [250 ml] soy or other dairy-free milk; 1 cup [250 ml] soy or other dairy-free milk; ¼ cup [50 g] superfine sugar; ½ banana, peeled

Preparation info

Makes about
8

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Carolyn Stapleton is the chef of a vegan restaurant near “murder mile” in Clapton called the Black Cat on the site of the old Pogo café. She’s a fantastic cook!

Here is her recipe for fluffy vegan pancakes.

Ingredients

½ banana, peeled
¼ cup [50 g] superfine sugar

Vegan
Breakfast

Method

In a food processor, blend the banana, sugar, and half the milk together, then transfer to a stand mixer or a bowl.

Whisk in the flour and remaining milk, then add the baking powder, salt, and sparkling water. (I have used sparkling elderflower drink when I didn’t have any sparkling water, and this worked fine too!) The thicker the mixture, the thicker and more pillowy your pancakes wil