Black cat pancakes with bananas, cinnamon & maple syrup

Black cat pancakes with bananas, cinnamon & maple syrup

By
From
V is for Vegan
Makes
8

Carolyn Stapleton is the chef of a vegan restaurant near ‘murder mile’ in Clapton called the Black Cat on the site of the old Pogo café. She’s a fantastic cook!

Here is her recipe for fluffy American-style vegan pancakes.

Ingredients

Quantity Ingredient
1/2 banana, peeled
50g caster sugar
250ml soya or other dairy-free milk
250g self-raising flour
1 level tablespoon baking powder
pinch sea salt
50ml sparkling water
1 teaspoon coconut oil, (optional)

To serve:

Quantity Ingredient
1-2 bananas, peeled and sliced
1 teaspoon ground cinnamon
maple syrup
coconut oil or vegan spread

Method

  1. In a food processor, blend the banana, sugar and half the milk together, then transfer to a stand mixer or a bowl.
  2. Whisk in the flour and remaining milk, then add the baking powder, salt and sparkling water. (I have used sparkling elderflower drink when I didn’t have any sparkling water, and this worked fine too!) The thicker the mixture, the thicker and more pillowy your pancakes will be, so aim for a consistency that is just about pourable, something like double cream.
  3. To cook, heat up a flat frying pan or ‘crêpière’. You can cook them in a dry pan or just rub it slightly with a little coconut oil. Using a large spoon, ladle in about 2 spoonfuls per pancake. Wait until bubbles start to form before flipping them over. When both sides are golden and pillowy, transfer to a heatproof plate, cover with foil and keep warm in the oven on its lowest setting.
  4. Cook the remaining pancakes in the same way until they are all done. Serve with the sliced banana, cinnamon, maple syrup and coconut oil or vegan spread.
Tags:
Vegan
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