1 medium (7-8 inch)ripe spotty banana, (½ cup or 120g when mashed)
1 cup (240ml)plant milk
2 tablespoons + 1 teaspoon (35ml)oil or vegan butter, plus some extra vegan butter or oil to grease the pan (use cashew butter in the batter instead of oil to keep it oil-free and use a good non-stick pan).
1½ cups + 2 tablespoons (200grams)all purpose flour , plain flour in the UK (spelt, wholewheat or GF 1 to 1 all purpose baking flour work too)
¼teaspoonbaking soda(bicarbonate of soda in the UK)
½teaspoonfine sea salt
If making in a blender, add all of the ingredients to the blender in the order they are listed. Blend the ingredients until smooth and very thick. You might need to stop and scrape down the sides once. Don't over blend. Turn off the blender as soon as everything is smooth and combined. I pour my batter straight into the pan from the blender jar.
If making by hand, with a fork, mash the banana to a wet, smooth puree in a large bowl. Add the other wet ingredients and whisk together. Then add all of the dry ingredients and mix together until well combined to form a very thick batter. A few small lumps are fine.
Leave the batter to rest for 5 to 10 minutes. It will get a little thicker as it rests. Don't be tempted to thin it and don't stir it from now on to preserve air bubbles as much as possible.
While it rests, preheat a non stick skillet or griddle over a medium-low heat and grease it with a little oil or vegan butter.
Pour the batter into the pan/griddle in rounds. I use a ⅓ cup measure. Leave well alone and don't turn up the heat. Vegan pancakes need to be cooked slowly to turn out well. When bubbles start appearing on the top and begin to pop, then flip very gently.
Allow to cook for another 2 to 3 minutes (or until nicely golden) then remove from the pan and serve immediately.
Turn the oven to its lowest setting and keep pancakes warm on a plate while you finish the cooking the entire batch. Success tip - As always with recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results.Storage leftoversLeftover pancakes can be refrigerated for a day or two then reheated in a pan over medium heat, in the microwave, or in a toaster. You can also freeze Vegan Banana Pancakes. Just be sure to separate them with a layer of parchment paper so they don't stick together. Reheat them from frozen in a toaster or microwave.