Bombastische vegane Bananenpfannkuchen - gesund, einfach und so gut

From Austrian Palatschinken to Fluffy Banana Pancake

I actually grew up with the Austrian version of pancakes, thin crêpe-like ones we call Palatschinken, usually filled with jam or just sprinkled with sugar. The fluffy American stacks weren’t really a thing here and I didn’t eat them much at all growing up. But once I finally gave them a try, I was hooked. They’re so soft, filling and just perfect with bananas in the batter. Now I like to make them every once in a while for a special breakfast, especially on slow weekends. Don’t worry, I’ll share a vegan version of Palatschinken on here soon too, you can’t miss out on these traditional crêpe-style ones either!

Main ingredients for Vegan Banana Pancakes

• Bananas, ripe
• Mehl (ich habe Dinkelmehl verwendet)
• Soja-Joghurt
• Zitronensaft
• Sojamilch
• Margarine/Vegan Butter
• Cinnamon (optional)
• Vanilla (optional)

Are Vegan Banana Pancakes a healthy breakfast?

My vegan banana pancakes are made with spelt flour, soy milk and apple sauce and offer a nutritious breakfast choice. Spelt flour provides more protein and fiber than regular flour, boosting satiety and digestion. Soy milk adds plant-based protein and calcium, while apple sauce naturally sweetens and replaces refined sugars and eggs. Thus, these ingredients create a wholesome, low-fat, and delicious breakfast option that supports overall health.

Serving ideas for your Vegan Banana Pancakes

Try serving them with a side of creamy vegan yoghurt for added protein or a refreshing smoothie to kickstart your day. For a touch of sweetness, you can top your pancakes with homemade fruit compote, berry or apple work great! Add a sprinkle of nuts or seeds for a delightful crunch. Moreover, a drizzle of maple syrup is also a classic! Or for the ultimate indulgence, maybe some delicious hazelnut spread on top. These easy pairings will make your pancakes elevate to the next level!

Some fun banana facts

1. Bananas have a fascinating history. Originating in Southeast Asia, they spread to the Americas and Africa and they’ve been enjoyed for over 7,000 years!
2. Did you know banana plants aren’t trees? They’re actually giant herbs with a succulent stem. This unique growth makes them interesting for gardeners and chefs alike.
3. The world’s most popular fruit! Bananas rank as one of the top-selling fruits globally, thanks to their natural sweetness and health benefits.
4. Bananas are a natural source of energy. Packed with vitamins, minerals, and fiber, they’re a go-to snack for athletes and health enthusiasts.

Bombastische vegane Bananenpfannkuchen - gesund, einfach und so gut

Beginnen Sie Ihren Morgen mit diesen veganen Bananenpfannkuchen - fluffig, süß und voller Geschmack. Einfach pürieren, mixen und genießen!

Portionen 2 Personen

Vorbereitungszeit 10 Minuten Min.

Zubereitungszeit 20 Minuten Min.

Gesamtzeit 30 Minuten Min.

Rezept drucken Pin-Rezept

Zutaten

  

• 2 Bananen
• 300 Gramm 2 1/3 cups Mehl Ich habe Dinkelmehl verwendet.
• 120 Gramm/ 1/2 Tasse Sojajoghurt
• 250 ml 1 cup Sojamilch
• 3 EL vegane Butter/Margarine
• 2 EL Zitronensaft
• 1 1/2 EL Backnatron
• eine Prise Salz
• 1 TL Vanille/Tonka optional
• 1 TL Zimt optional

Anleitung

 

• Bereiten Sie zunächst die Buttermilch zu. Dazu die Sojamilch mit dem Zitronensaft mischen und so lange stehen lassen, bis sie zu einer buttermilchähnlichen Konsistenz eindickt.
  
• Als Nächstes pürieren Sie zwei reife Bananen, bis sie glatt sind. Dadurch erhalten die Pfannkuchen eine natürliche Süße und Feuchtigkeit.
  
• Jetzt ist es an der Zeit, alle feuchten Zutaten zu mischen. Dazu geben Sie den Joghurt, die Butter und die zerdrückten Bananen zur Buttermilch und rühren gut um.
  
• Anschließend mischst du die trockenen Zutaten unter die feuchten, fügst also Mehl, Backpulver, Salz, Vanille/Tonka und Zimt hinzu. Kurz verrühren und schon kannst du deine Pfanne auspacken!
  
• Preheat a non-stick skillet or griddle over medium heat, in my case I used a cast iron pan. I added the butter into the dough as this helps preventing the dough from sticking to the pan but you could alternatively leave it out of the dough and always lightly grease the pan with a small amount of oil or vegan butter instead. Pour about 3 tbsp of batter onto the hot skillet for each pancake. Experiment with different sizes, it is all up to your personal preference. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
  
• Serve your pancakes warm with your favorite toppings like fresh fruit, vegan yogurt, or a drizzle of maple syrup. Enjoy your delicious, fluffy vegan breakfast!
  

Gericht: Breakfast, Dessert

Küche: American, Asian, Caribbean

Schlüsselwort: Einfach, Kinderfreundlich, Vegan

Easy customisations

What’s fun about this recipe is how flexible it is. You can stir in a handful of blueberries or chocolate chips if you’re in the mood for something extra. The topping options are endless, which is part of the fun. Fresh fruit is always a favourite — think berries, sliced bananas or even stewed apples.

Some tips if you use a cast-iron crêpe pan

If you’re making these banana pancakes in a cast-iron crêpe pan (like I do), here are a few tips to keep them from sticking. First, make sure your pan is well seasoned, that natural coating works like non-stick once it’s built up. Always preheat it properly on medium heat before adding the batter. Cast iron holds heat really well, so too much heat can burn the pancakes fast. I like to brush or wipe a thin layer of oil or vegan butter on the surface before each batch. When cooking, wait until you see little bubbles forming on top and the edges starting to set before flipping. That way they release easily. I usually use the little wooden spatula that came with my pan to gently loosen the edges before flipping and it works like a charm. And after you’re done, just wipe the pan clean with warm water, dry it thoroughly and rub in a touch of oil to keep it in great shape for next time.

Why I prefer using spelt flour

I love using spelt flour in my baking because it brings a delightful, nutty flavour and a boost of nutrition. With its higher protein and fiber content, spelt flour supports better digestion and keeps me energized longer. It’s also gentler on the stomach for those with mild wheat sensitivities. Plus, spelt flour adds a wholesome, rustic touch to my recipes, making everything taste just a little bit better and feel more nourishing. For me, it’s the perfect way to elevate my baking while keeping things delicious and nutritious!

Want to make vegan banana pancakes a hit with kids?

Let them have fun mashing bananas or stirring the batter! Add colorful fruit toppings for a visual treat and try making fun shapes or faces with the pancakes. It’s a great way to get kids excited about cooking and ensure even picky eaters enjoy their meal.

Hast du dieses Rezept gemacht?

Bitte lass mich wissen, wie es bei dir gelaufen ist, ich bin super neugierig! Du kannst unten einen Kommentar hinterlassen und den Tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 In case you can’t get enough of banana desserts yet, feel free to check out my healthy vegan banana bread als nächstes aus.