Hello lovelies,
we have one breakfast here that the kids ask about the night before: will there be the little banana ones again tomorrow? Mini banana pancakes are exactly that: banana slices pulled once through a vegan pancake batter and pan-fried golden in coconut oil. Crisp outside, a warm, almost caramelized banana inside, and all of it in bite size.
If you like bigger egg-free pancakes, my fluffy vegan chocolate pancakes without eggs are the place to go. The mini banana pancakes here are the playful version: no stack on the plate, just lots of little bites you are allowed to eat with your fingers.
The batter without egg
The secret to fluffy vegan pancakes is plant milk with 1 tablespoon of apple cider vinegar. The vinegar reacts with the baking soda and the batter rises nicely in the pan. Stir it together only briefly and keep it thick, then it clings well to the banana slices.
The caramel sauce takes 10 minutes and needs only coconut milk, brown sugar and a little vegan butter. It turns dark and glossy and tastes very lightly of coconut, which goes beautifully with banana. If there are bananas left over, I stir them into a creamy chocolate banana porridge for breakfast the next morning, our second classic for ripe bananas.
For a brunch with friends I like to make a double batch, because the pancakes disappear faster than you can fry them. If you would rather have everything in the oven at once, the sheet pan apple pancake with cinnamon is the relaxed answer for a crowd.
When frying, several small batches beat one full pan. That way the coconut oil stays hot and every pancake gets its golden crust.
And when you fancy something fresh, try my vegan pancakes with lemon and ricotta. I would love to hear how the mini banana pancakes turned out for you.
