I’m not the best baker, in fact I’m pretty bad at it. It’s an exact science, you need to measure, have the exact ingredients. Just not how I usually operate in the kitchen. With baking, you are balancing acids with bases and when you miss a step, the whole thing falls apart. No thanks!
But you don’t get better at something unless you practice, right?! What better venue and day to do that then at home on a Saturday, one of my favorite days of the week! So I decided to try some vegan pancakes for breakfast…knowing I wanted peanut butter to add some protein punch. Well, they came out delicious & I followed my own recipe, that I actually wrote down, so am passing it on to you!
Enjoy!
Vegan peanut Butter Pancakes
2 ripe bananas
1/4 tsp baking soda
2 tablespoons raw coconut flakes
2 pinches of sea salt
1 tablespoon chunky, natural peanut butter (I use earth balance)
1/2 cup of wheat pastry flour
A sprinkle of cinnamon
1/4 tsp vanilla
2 tablespoons warm water
Mash bananas in a big bowl, add peanut butter, cinnamon, salt, vanilla, coconut, baking soda, flour. Mix with a whisk until blended. Add warm water and mix.
Get a pan really hot, grease with vegan butter/spray. Dolup about 1/4 cup cakes onto the skillet and cook 3-5 minutes per side.
