Vegan American breakfast pancakes recipe

This Tuesday is Shrove Tuesday, the one day in the year where eating pancakes is law. Kinda. Anyway…. here’s a super easy recipe for American-style breakfast pancakes served with crispy veggie bacon, blueberries and maple syrup.

If you like your pancakes in the more traditional, thinner way, simply leave out the banana. Easy!

FTPC

Stuff you need:

  • 1 cup of flour
  • 1 tablespoon of sugar
  • 2 teaspoons of baking powder
  • A pinch of salt
  • 1 cup non-dairy milk
  • 1 small banana
  • 2 tablespoons vegetable oil

Other stuff:

  • Maple syrup
  • Blueberries
  • Vegan bacon

Prep time, 10 mins

Cook time, 10 mins

Stuff you gotta do:

Mix all the dry ingredients in a bowl.

In a separate bowl crush the banana until smooth, and add your milk (we used hemp milk) and oil and stir together.

Gradually add the wet mixture to the dry and mix together until smooth. Try not to mix the batter too much as it’ll make the pancakes all tough and gross.

Heat some oil in a frying pan and wait until hot (test the heat of the pan by dropping a tiny bit of batter in the pan… if it sizzles, you’re good to go!).

After pouring your batter into the pan wait until bubbles pop through the surface as a sign that they’re ready to flip.

Serve with crispy fried veggie bacon, douse in maple syrup and throw as many blueberries as you can handle.

Super easy.

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