Nobody wants to be left out of the epic weekend treat that is banana pancakes, so vegan hotspot by CHLOE whipped up their own “everyone-friendly” version. Reminiscent of the beloved confection for which they’re named, by CHLOE’s banana bread pancakes are simply divine. Whether you’re avoiding animal products, have a dairy allergy or simply love almond milk (we know we do), don’t let the weekend pass you buy without a fluffy stack of goodness.
Ingredients
- 2 1/2 cups almond milk
- 3 ripe bananas
- 1 tablespoon flax seed meal
- 3 tablespoons maple syrup
- 3 tablespoons safflower oil
- 1 teaspoon salt
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 3/4 cups chocolate chips
- 3/4 cups chopped walnuts
- 1/3 fresh banana, sliced
- 1 tablespoon maple syrup
- powdered sugar, for garnish
Directions
For the pancakes
Combine with wet ingredients in a blender. Blend on speed 5 for 1 min.
Combine the dry ingredients.
Add the wet mix into the dry mix and whisk until just combined. Do not overmix. If pancake is too thick, add in almond milk, ¼ cup at a time until it is batter consistency.
Cook on top of a medium-hot griddle that is greased with nonstick spray. When pancakes begin to bubble, flip them over. Cook one more minute on the other side.
To serve: Place 2 pancakes on a plate. Garnish with sliced banana, a drizzle of maple syrup and a dusting of powdered sugar.
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