Gebu-gebu ini Lempeng Pisang Vegan are the most nourishing delicious pancakes for breakfast, high in protein and fiber and low in sugar. Plus, this vegan breakfast recipe is also perfect to use the extra ripe bananas from your week.
You know my passion for ripe banana recipes, right? I’ve already shared more than 20 vegan resepi pisang on the blog, and it won’t stop. Just try my Biskut Pisang Kelapa, Scone Pisang, Atau Quick Banana Bread Cinnamon Rolls to be convinced!
So, after sharing my Lempeng oat pisang 3 bahan, here’s a new version using white wheat flour.
I love making pancakes; it’s one of my absolute favorite breakfasts because they can be whipped up in just a few minutes, and they are really easy to make with vegan ingredients.
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Lempeng Pisang Vegan
Ramuan
- ½ cawan Pisang Lenyek - about 1 large ripe bananas
- 1 cawan Susu Almond tanpa gula
- 2 sudu makan Minyak Kelapa Cair
- 2 sudu makan Sirap maple - or sugar of choice
- 1 sudu teh Ekstrak vanila
- 1 ½ cawan Tepung serbaguna - or 1 cup all-purpose flour and 1/2 cup whole wheat flour (note 1)
- 1 sudu makan Serbuk penaik
- ½ sudu teh Serbuk penaik
- 1 sudu teh Kayu manis
arahan
- Peel, mash the bananas, and measure 1/2 cup, sweeping the top of the cup to remove the excess. Place the mashed bananas in a large mixing bowl.
- Whisk the mashed bananas with almond milk, vanilla extract, coconut oil, and maple syrup until well combined.
- Stir in the remaining ingredients: flour, cinnamon, baking powder, baking soda, sugar. Stir until the batter is fluffy and smooth.
- Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of coconut oil on the surface of the pan and scoop 2 tablespoons of pancake batter per pancake.
- Cook for 2-3 minutes on one side, or until the edges set and it's easy to slide a spatula under the pancake to flip it.
- Balikkan dan masak lempeng selama 1 minit tambahan di bahagian yang satu lagi.
Pada Suhu Ambien
- Store pancakes in the fridge in an airtight container for up to 3 days or freeze in zip lock bags and thaw in the fridge the day before.
- Rewarm the pancakes in a bread toaster, sandwich press, or hot pancake griddle.
- Serve with maple syrup, banana slices, yogurt of choice, or plain.
Nota
Pemakanan
Bahan dan Pengganti
Apa yang anda perlukan untuk membuatnya ialah:
- Tepung serbaguna – or you can use 1 cup of all-purpose flour and 1/2 cup of whole wheat flour or homemade oat flour to boost the fiber and protein of the pancakes. However, these two options make the pancakes less fluffy. For a gluten-free version, use my panduan penukaran bebas gluten.
- Serbuk penaik dan Serbuk penaik – to make the pancakes fluffy.
- Kayu manis – This adds a subtle flavor that makes these pancakes delicious.
- Pisang Lecek—I used 2 medium-ripe bananas with black spots on their skin for this recipe to avoid adding too much sweetness. In fact, very ripe bananas are much sweeter, and it’s a great way to boost the sweetness of your pancakes without adding tons of sugar.
- Ekstrak vanila – untuk perisa.
- Minyak Kelapa Cair or vegan yogurt for an oil-free option.
- Susu Almond tanpa gula or any plant-based milk you have on hand.
- Sirap maple – This is optional, but if your bananas are not ripe enough, or you love sweeter pancakes, it’s great to add some.
How To Make Vegan Banana Pancakes
It takes just 20 minutes to whip and cook a batch of these fluffy banana vegan pancakes.
- First, peel and mash bananas on a chopping board using a fork or potato masher. Measure the quantity of mashed bananas in a measuring cup – you aim for 1/2 cup. It’s very important to measure bananas before adding them to the recipe. Too much banana puree makes the pancakes dense and thick, and too little won’t taste like banana at all.
- In a mixing bowl, whisk mashed ripe bananas, almond milk, melted coconut oil, vanilla extract, and maple syrup (if used).
- Fold in the flour, baking powder, baking soda, and cinnamon and whisk to combine. The batter should be quite thick, and that’s normal.
- Warm a pancake griddle or crepe pan over medium heat. Lightly oil the pan with coconut oil. Use a piece of absorbent paper to rub off any extra oil on the pan.
- Pour 2-3 tablespoons of batter at a time for medium size pancakes or 1/4 cup for larger pancakes.
- Cook for 2-3 minutes until bubbles form on the top of the pancakes and the sides have dried out.
- Slide a spatula under the pancake and flip them over. Cook for an extra minute on the other side until cooked through and fluffy.
- Let the pancakes cool down on a cooling rack to keep the pancakes fluffy.
- Repeat the steps above to cook the remaining pancakes batter.
Idea Penyajian
These banana pancakes are even better with some toppings. Below I listed my favorite vegan pancake toppings for you to try:
- Buah-buahan segar – like blueberries, strawberries, raspberries.
- Mentega badam or peanut butter.
- Yogurt vegan
- sirap maple or agave syrup, or brown rice syrup.
- Badam dihiris
- Secubit kayu manis
Arahan Penyimpanan
This banana pancake vegan recipe can be stored for up to 3 days in the fridge in an airtight container. Rewarm them in a toaster or hot pan.
Soalan Lazim
Yes, you can make this vegan pancake batter the day before and store it in the fridge in an airtight container.
However, I recommend adding 1 teaspoon of lemon juice to the batter to prevent the mashed bananas from darkening the pancake batter overnight.
Absolutely! Like any other vegan pancake recipe, you can freeze the vegan banana pancakes in zip lock bags or an airtight container and thaw them at room temperature the day before.
You can’t use almond flour instead of all-purpose flour in this vegan pancakes recipe. The recipe has no eggs, and low-carb flour like almond flour or coconut flour wouldn’t bind together to form pancakes.
You can replace 1/2 cup of flour with oat flour or use my vegan banana oat pancake recipe to use oat flour only.
Lebih Banyak Resipi Pankek Vegan
Di bawah saya senaraikan lebih lanjut lempeng vegan recipes for you to try:
I am so happy with this recipe! I have tried at least 10 and have been so disappointed. The pancakes aren’t flat and sticky, they’re fluffy and perfect! I used Bob’s Red Mill 1:1 and soy milk for my son.