Banana Pancakes
Gang/Type: Breakfast
Ergibt/Yield: 1 Portion
For the pancakes:
  • 100 ml (1/2 cup minus 1 tbsp) soy milk
  • 1 banana - approx. 100 g (3.5 oz)
  • 75 g (2.6 oz) whole spelt flour
  • 1 tsp baking powder
For the peanut butter sauce:
  • 1 tsp peanut butter
  • 1 tsp maple syrup
  • 1 tsp water
For the chocolate sauce:
  • 1 tsp cocoa powder
  • 1 tsp maple syrup
  • 1 tsp water
For decorating:
  • 1 tsp cacao nibs
  1. Preheat the oven to 50° C (120° F). Keep half of the banana for decoration and slice it. For the sauces just combine the ingredients.
  2. Combine flour and baking powder in a bowl. Mix half of the banana with the soya milk in a blender. Then pour the banana milk over the dry ingredients and combine. Heat up a non-stick pan to medium heat and pour a heaped tablespoon for each pancake in the pan, bake until the top starts to dry, then flip the pancakes. Place on a plate and keep them warm on a plate in the oven.
  3. Spread the banana slices on top of the pancakes, pour over the chocolate- and peanut butter sauce and sprinkle with cacao nibs.
To prepare a fruit sauce just blend one handful of fruit with some maple syrup or agave nectar.
To make chocolate pancakes add each 1 tablespoon of cocoa powder and non-dairy milk and a teaspoon of agave nectar to the batter.
Recipe by Blueberry Vegan at