Mini and adorable mini-crashes stuffed with bananas that caramelize deliciously when they cook. Ideal for a breakfast on weekends or a dessert!
What you will need for pancakes
Ingredients
- 2-3 banana: Use bananas that are just a little bit unequaled. The use of too soft bananas will make the pancakes collapse. If they are not ripe enough, they will not have such a sweet taste and will not caramelize as well.
- ¼ cup oatsA: Oat flour is just at the Earth of Oat. You can either do yours by crushing oats in a mixer or buy oat flour in almost any grocery store. This is a brand that I like to use.
- ¼ cup whole wheat flour: I love to use whole wheat flour because it makes pancakes soft, but you can easily exchange this for a gluten -free 1: 1 flour that is made for cooking. Even exchanging all the wheat flour for more oats will work, but the pancakes will be less soft.
- 1 teaspoon chemical
- 1 tablespoon coconut sugar: I like to use coconut sugar due to the unique flavor it has and because it has a lower glycemic index. However, you can use any type of granulated sugar that you have on hand. However, be sure to use granulated sugar, not a liquid like maple syrup. Otherwise, consistency will not be the same.
- ½ tablespoon coconut oil: If you do not like the taste of coconut, use an unfocied coconut oil. You can also use vegan butter or another type of oil if you prefer.
- ½ tablespoon peanut butter: I like natural peanut butter which contains only peanuts and salt as ingredients. Ordinary peanut butter will also work for this recipe.
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- pinched salt
- ⅔ Cups milk without dairy: All milk without dairy products will work for this recipe. I like to use oats or soybeans.
How to make pancakes
In a large bowl, mix the flour, baking powder, sugar, oil, peanut butter, vanilla, cinnamon, salt and milk without dairy products.
Combine them well.
Slice the banana. I cut mine quite thin, so that the mini pancake can cook well on both sides.
Add the banana slices to the dough.
Gently incorporate so that they are entirely covered with dough. Be careful not to break them.
Add coconut oil to a saucepan and light it over medium heat.
Then gently remove each pancake from the bananas from the dough and place it on the pan. Go up as much as possible on the pan.
Cover the pan with a lid and cook for about a minute. This room is optional, but when the heat is trapped, it helps the top of the pancakes to cook faster.
After about a minute (these cook bc fairly quickly, they are small), then turn back each pancake with a fork. (Start going back to the order in which you put the pancakes. For example, turn over the first pancake that you first put on the pan, then the second and so on. This is how the pancakes cook for a uniform time and some do not burn while you return the others).
Cook the pancakes on the other side for about a minute. Then remove from the pan and repeat this with the rest of the pancakes.
Garnish the pancakes with maple syrup, powdered sugar and fresh bananas. Appreciate!
Video
If you liked this recipe, you could also like these other vegan pancake recipes:
Mini Banana stuffed pancakes
Mini and adorable mini-crashes stuffed with bananas that caramelize deliciously when they cook. Ideal for a breakfast on weekends or a dessert!
Ingredients
Ingredients
- 2-3 banana
- ¼ cup oatmeal
- ¼ cup whole wheat flour
- 1 teaspoon chemical
- 1 tablespoon coconut sugar
- ½ tablespoon coconut oil
- ½ tablespoon peanut butter
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- pinched salt
- ⅔ cups milk without dairy
Instructions
Instructions
-
In a large bowl, mix the flour, baking powder, sugar, oil, peanut butter, vanilla, cinnamon, salt and milk without dairy products. Combine them well.
-
Slice the banana. I cut mine quite thin, so that the mini pancake can cook well on both sides.
-
Add the banana slices to the dough. Gently incorporate so that they are entirely covered with dough. Be careful not to break them.
-
Add coconut oil to a saucepan and light it over medium heat. Then gently remove each pancake from the bananas from the dough and place it on the pan. Go up as much as possible on the pan.
-
Cover the pan with a lid and cook for about a minute. This room is optional, but when the heat is trapped, it helps the top of the pancakes to cook faster.
-
After about a minute (these cook bc fairly quickly, they are small), then turn back each pancake with a fork. (Start going back to the order in which you put the pancakes. For example, turn over the first pancake that you first put on the pan, then the second and so on. This is how the pancakes cook for a uniform time and some do not burn while you return the others).
-
Cook the pancakes on the other side for about a minute. Then remove from the pan and repeat this with the rest of the pancakes.
-
Garnish the pancakes with maple syrup, powdered sugar and fresh bananas. Appreciate!
Nutrition
Calories: 330kcalCarbohydrates: 58gProtein: 9gFat: 9gSaturated fats: 4gPolyunsaturated fat: 2gMonounsaturated fat: 2gSodium: 285MGPotassium: 669MGFiber: 6gSugar: 21gVitamin A: 387IUVitamin C: 16MGCalcium: 252MGIron: 2MG
How to store them / how long do they last?
I strongly recommend eating them just after making them. Because bananas do not succeed once they have been peeled, they do not taste good if you try to store them in the refrigerator for more than a few hours.
