Best ever vegan pancakes

By Mira Lieberman & Jana Kalalova

The banana cinnamon pancakes made from this easy recipe are hands down one of the best pancakes our team members ever tasted! Plus they smell great when you're cooking them. What's not to love?

Ingredients

For 3 portions:

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-2 tsp ground cinnamon
1 cup almond milk
1 large ripe banana, mashed
2 tbsp maple syrup, plus more for serving
Margarine, for the skillet
Confectioners' sugar, for dusting
Sliced banana or other fruit, for serving

How to prepare

In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
In a medium bowl, whisk together the almond milk, mashed banana and maple syrup until smooth.
Add the wet ingredients to the dry and whisk to combine.
Put some margarine into a non-stick skillet or griddle and heat over medium heat. When the margarine melts, measure out 1/4 cup of the batter (or eyeball it) and pour it onto the skillet. This will be one pancake - if you have place for more, measure out more 1/4 cups to fill the skillet.
When small bubbles appear in the center of the pancake, after about 4 minutes, flip the pancake. Cook on the other side for about 1 minute more, until lightly browned and cooked through.
Repeat with the remaining batter, adding more margarine to the skillet between batches.
Dust the pancakes with confectioners' sugar and serve with sliced bananas or other fruit, and maple syrup. You can also add some vegan chocolate sprinkles! :)

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