I love letting bananas die.
Table of contents
About this Recipe
Who doesn’t love pancakes? And who loves working hard first thing in the morning??
These pancakes are so fluffy yet so moist, they’re the only recipe you’ll need for your pancakes from now on.
I have to admit, I love letting bananas “die” just so I can start my day with this delight, perfectly tailored to me and my husband in both quantity and sweetness.
It reminds me a bit of the Russian “Vareniki,” but in a less cheesy and more matcha-filled version!
Step-by-step short instructions
cinnamon, matcha, baking powder, baking soda
hemp seeds, maca powder
Ingredient Notes and Variations
Banana – Acts as a binder or “egg” in the batter, while also providing most of the sweetness.
Yoghurt – Adds acidity and creaminess.
Sweetened condensed coconut milk – Since there’s no sugar in the recipe, it serves as a sweetener alongside the banana, but it’s completely optional.
White vinegar – Activates the baking soda, contributing to the fluffiness and bubbling of the pancake. It doesn’t affect the taste.
Flours – I like using white flour with a bit of almond flour, or spelt flour instead of almond flour. Keep in mind that spelt flour absorbs more liquid, so you’ll need to add a bit more water.
Powders & hemp seeds – As noted in the full recipe, all powders are optional except for baking powder and baking soda. I like adding them because they’re both healthy and add interest and color (especially the matcha!).
Vegan butter – Personally, I think it’s tastier to fry the pancakes in butter—it adds sweetness and depth. If you prefer to avoid it, you can substitute it with olive oil.
Shredded vegan cheese – It adds a cheesy dimension to the pancakes, you only need to add a small amount (1 tbsp), and it’s a nice touch. You can skip it, and it will still turn out delicious as well.
Toppings – Everything you love.
I love slicing a banana (yes, another one), adding blueberries, blackberries, raspberries, sliced almonds, drizzling maple syrup, or spreading vegan Nutella or Lotus spread.
Mix-ins – Sometimes, when I have too many blueberries, I like adding them directly into the batter—it gives a slightly jammy texture, making the pancakes even more interesting! You can also go for something a bit more indulgent and add chocolate chips!
Recipe card with notes
Matcha-Banana Fluffy Pancakes
Ingredients
- 1 ripe banana (mashed)
- 3 tbsp plant yoghurt
- 1 tsp sweetened condensed coconut milk (optional)
- 1 cup plant milk (I’m using oat milk)
- 1 tsp white vinegar
- 1 cup white flour
- 1/4 cup almond flour (see note 1)
- Pinch of salt
- 1/2 tsp each: baking powder, baking soda
- 1 tsp each: maca powder, matcha powder
- 2 tsp hemp seeds
- 1/2 tsp cinnamon
- 1 tbsp shredded vegan cheese (optional)
- Vegan butter for frying (Using Violife’s)
- Fruits: Banana, blueberries, blackberries, raspberries, strawberries
- Optional Toppings: Maple syrup, vegan hazelnut spread, Biscoff spread (Lotus), Sliced almonds
Instructions
- Prepare the wet ingredients: In a large bowl, add the mashed banana, plant yogurt, condensed coconut milk (if using), and vinegar. Start by mixing in 3/4 cup of plant milk. Stir well to combine.
- Mix the dry ingredients: Add the white flour, almond flour, baking powder, baking soda, salt, and optional spices (matcha, maca, cinnamon, and hemp seeds) to the wet mixture. Stir until the batter is smooth and turns green from the matcha. It should be thick but still pourable.
- Incorporate the extras: Add the shredded vegan cheese if using, and mix well.
- Let the batter rest: For best results, refrigerate the batter for 20-30 minutes. If you're in a hurry, you can proceed immediately.
- Prepare toppings: While waiting, squeeze fresh orange juice and slice your favorite fruits for serving.
- Heat the pan: Place a non-stick pan over medium-high heat and melt a small amount of vegan butter.
- Cook the pancakes: Pour 1/4 cup of batter per pancake into the pan, keeping space between them. Depending on your pan size, you can cook 3-4 at a time.
- Flip and finish cooking: When the edges lift and turn slightly brown (about 2-3 minutes), flip the pancakes. Cook for another 1-2 minutes on the other side.
- Serve and enjoy: Stack your pancakes and top them with fruits and your favorite spreads. Enjoy warm!
Video
Notes
- Other flours: You can use whole wheat, spelt, or gluten-free flours (rice, buckwheat, etc.). If using these, add approximately 1/4 cup more milk or water to prevent the batter from becoming too thick.
- Batter Consistency: The batter should be thick yet liquid, not too runny. We want the pancakes to hold their shape and be strong enough to rise, yet still airy.
- Sweetness level: The banana naturally sweetens the pancakes, but you can add a teaspoon of maple syrup date syrup agave sugar or another sweetener if desired.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days or frozen for longer storage (not recommended). Reheat in a pan or toaster or microwave before serving.
- Serving suggestion: Pair these pancakes with nut butter, vegan yogurt, vegan Nutella, Biscoff spread, or a drizzle of maple syrup. For me, adding fruits is a must!
