The vegan banana pancake recipe works with spelt, white, gluten free all purpose, and oat flour. Feel free to experiment with other flours, and be sure to comment below with results if you do!
Stir dry ingredients in a bowl. Mix in remaining ingredients except sliced banana. If batter is too thick, add extra milk of choice (sometimes needed especially if using white flour). For fluffiest pancakes, let the batter sit 10 minutes. Grease a nonstick skillet, and heat on medium. When the pan is hot (test by adding a drop of water – if it sizzles, it’s ready), drop small ladles of pancake batter. Press down. Keep the pancakes small so they are not done on the edges before the centers cook. If desired, press sliced banana into each pancake. Flip with a spatula when the edges begin to look dry. Let cook an additional minute or so before removing from the heat. To prevent sticking, re-grease the skillet after each set of pancakes. Turn heat to low after the first batch. The batter can be made the night before if you wish. Cooked leftover pancakes can also be frozen.
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