Pancake vegani soffici alla banana

Ingredienti

• 2 medium very ripe bananas, about 225g peeled weight
• 3 Tbsp sunflower oil (or whichever oil you prefer)
• 3 Tbsp maple syrup
• 1 Tbsp white wine/cider vinegar
• 250 ml (1 cup) unsweetened dairy free milk (I use soy) (plus a little extra if needed)
• 225 g (1 3/4 cups + 2 Tbsp) plain (all-purpose) flour
• 25 g (2 1/2 Tbsp) cornflour (cornstarch)
• 1 Tbsp baking powder
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp ground cinnamon
• 1/4 tsp salt

Preparazione

1. 1

   Place all of the ingredients into a blender and blend until very smooth. The batter should be fairly thick but if is is too thick then you can add a splash more milk.

2. 2

   The batter needs to be cooked right away so get a good non-stick frying pan (or two for speed) on a low heat. If your pan is not very non-stick then grease it with a little sunflower oil.

3. 3

   Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear on the surface and the batter is set around the edge.

4. 4

   Carefully flip the pancake over and cook for another minute or two until it is golden and cooked through.

5. 5

   Repeat with the rest of the batter. You can keep the cooked pancakes warm in a low oven if needed.