Close your eyes & imagine being awoken on a cool Sunday morning to a familiar smell, it’s nostalgia at it’s finest but only you can’t figure out if mom’s been making her famous banana bread or a stack of fresh pancakes. You hurry down to the kitchen to find out for yourself, only to discover that she’s combined the two into one perfectly fluffy & nutty creation. Just like that mornings suddenly don’t seem so bad.
Now open your eyes and stop dreaming because this week’s recipe is just that! A vegan take on the classic buttermilk pancake, these banana filled flapjacks bring a bit of warmth to any morning with their comforting blend of spices, and give that lil crunch with loads of crushed pecans & antioxidant filled cacao nibs.
No true Canadian can claim that they’ve made it this far in life without having at least a few fond memories of devouring maybe one too many pancakes (& then eating just a few more, if only to clean up that last bit of syrup). These adult-friendly versions of a childhood classic are just as filling & fluffy as I remember their non-vegan counter parts being, a dangerous creation.
The trick? Simply mixing together a bit of almond milk with a splash of lemon juice; allowing this mixture to sit & curdle while you prepare the rest of your ingredients & waiting for the magic to happen. The result will be an imitation buttermilk that’ll have you feeling a bit concerned that anyone still feels the need to use real dairy in their baking.
On the topic of dairy; once again, we’ve teamed up with the experts over at Culcherd to bring the best non-dairy butter alternative to this recipe. Their butterless butter melts and tastes pretty damn identical to the indulgent pancake topper I remember (how do they do it?).
I was blown away by this product, because let’s get serious here, how many fake butter products have you tasted and felt that they actually lived up to the real deal? If you’re in Toronto I suggest you swing by any of the many retailers (list on the Culcherd website) that these nut-cheese products are available at to try them out for yourself.
Straying a bit from the normal format of our recipes we chose to stick with the classics and use a wee-bit of maple syrup in this recipe as a sweetener because realistically, they aren’t real flapjacks if they aren’t coated in this liquid gold.
While maple syrup is slightly lower than cane-sugar on the glycemic index, it still ranks much higher than other natural sweeteners, such as date paste, and should be consumed in moderation.
With that being said, pure maple syrup does contain high amounts of natural minerals that refined sugar lacks such as; calcium, manganese, & zinc, which help to keep the heart healthy & the immune system functioning at it’s best.
Aim for the pure-Canadian variety to make sure you’re getting the best for your money, if you’re in the area why not pick one up at the closest farmers market to support local!
Recipe: Makes 9 Pancakes
- 1/2 c whole-wheat all purpose pastry flour
- 1/4 c whole wheat flour
- 1/4 tsp baking powder
- 1 tbsp ceylon cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp cloves
- 1/4 tsp ground ginger
- 1/8 tsp himalayan salt
- 1 c almond milk
- 1 tsp lemon juice
- 1 medium, ripe banana
- 2 tbsp cacao nibs
- 1 tsp crushed pecans
- 1 tsp vanilla
- 1 tsp desiccated coconut
- 1 tbsp Culcherd butterless butter
- 1 tsp maple syrup
- additional: Culcherd butterless butter, maple syrup, coconut, cacao nibs, and pecans to top.
5 minutes prep, 10 minutes to fry
- Add lemon juice to the almond milk & allow to sit & become a light “buttermilk” while you prepare the rest of the ingredients
- sift together the pastry flour, whole wheat flour, baking powder, spices, & salt into a bowl
- mash the banana up real good in a separate bowl
- once the buttermilk is bubbly add it as well as the banana, maple syrup, and vanilla to the dry ingredients
- combine into a wet batter
- add in the cacao nibs, coconut, and crushed pecans to your batter
- heat a skillet on medium-high and melt a tsp of Culcherd butterless butter or coconut oil to coat the pan
- measure out 1/4 c of the batter and pour it carefully onto the skillet, creating a round pancake-like shape
- allow this to fry on one side for a few minutes until air bubbles appear and the bottom becomes a nice golden brown
- flip the hotcake and allow it to cook again on the other side
- repeat for the rest of the batter
- top with more butter and maple syrup along with whatever other goodies your heart desires
Per 1 pancake –
Calories: 102cal | Total Fat: 4g | Sat Fat: 2.2g | Unsat Fat: 0.4g | Carbohydrates: 14g | Natural Sugar: 2.3g | Fibre: 4g | Sodium: 54mg | Protein: 3g