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Recipe: vegan breakfast pancakes with banana and pistachios

baking
breakfast
dessert
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Everyone knows breakfast is the most important meal of the day but more often than not, we don’t give it the time (or the effort) it deserves. That’s why you need to pay attention to this vegan breakfast pancake recipe.

Not only does it look like the kind of breakfast we all want to be served all day, every day, but it’s also naturally sweetened with glorious honey or maple syrup, is quick, delicious and doesn’t come with a huge ingredients list. Ask us, it’s the perfect thing to whip up at the weekend.

Tip: this recipe uses flax seed eggs instead of regular eggs. One flax seed egg = 1 tbsp ground flax seed whisked with 4 tbsps of water. It also includes honey as a topping suggestion, but vegans might like to use maple syrup instead.

Vegan Breakfast Pancakes

Styling: Holly Cowgill. Photography: Clare Lewington. All thanks to The Sussex Bee.

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

250g plain flour
2 tsp baking powder
30g caster sugar
2 tbsps ground flax seed mixed with 8 tbsps water or 2 eggs, beaten
250ml almond milk, or an another dairy alternative milk
pinch of salt
vegetable oil for greasing
2 bananas, sliced
2 tbsp runny honey
handful of pistachios, roughly chopped

Styling: Holly Cowgill. Photography: Clare Lewington. All thanks to The Sussex Bee.

1

Sift the flour and baking powder into a bowl. Stir in the sugar and salt, then the beaten (flax seed) eggs and milk until the mixture is smooth.

2

Grease a frying pan with a drizzle of vegetable oil. When the oil is hot add a tbsp dollop of pancake batter to the pan, and speed it out to pancake size with the back of your spoon.

3

Fry until bubbles appear in the top of the pancake and the underside is golden brown.

4

Flip the pancake and cook on the other side. Continue this until all the pancake batter is used, keeping cooked pancakes warm in a low temperature oven.

5

Stack the pancakes by layering pancakes, sliced banana, pistachios and a small drizzle of honey. Once they are all stacked, finish by pouring over the remaining honey and pistachios. Serve on their own or with coconut yogurt.

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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

250g plain flour
2 tsp baking powder
30g caster sugar
2 tbsps ground flax seed mixed with 8 tbsps water or 2 eggs, beaten
250ml almond milk, or an another dairy alternative milk
pinch of salt
vegetable oil for greasing
2 bananas, sliced
2 tbsp runny honey
handful of pistachios, roughly chopped

Styling: Holly Cowgill. Photography: Clare Lewington. All thanks to The Sussex Bee.

1

Sift the flour and baking powder into a bowl. Stir in the sugar and salt, then the beaten (flax seed) eggs and milk until the mixture is smooth.

2

Grease a frying pan with a drizzle of vegetable oil. When the oil is hot add a tbsp dollop of pancake batter to the pan, and speed it out to pancake size with the back of your spoon.

3

Fry until bubbles appear in the top of the pancake and the underside is golden brown.

4

Flip the pancake and cook on the other side. Continue this until all the pancake batter is used, keeping cooked pancakes warm in a low temperature oven.

5

Stack the pancakes by layering pancakes, sliced banana, pistachios and a small drizzle of honey. Once they are all stacked, finish by pouring over the remaining honey and pistachios. Serve on their own or with coconut yogurt.

SHOW MORE
SHOW LESS

Everyone knows breakfast is the most important meal of the day but more often than not, we don’t give it the time (or the effort) it deserves. That’s why you need to pay attention to this vegan breakfast pancake recipe.

Not only does it look like the kind of breakfast we all want to be served all day, every day, but it’s also naturally sweetened with glorious honey or maple syrup, is quick, delicious and doesn’t come with a huge ingredients list. Ask us, it’s the perfect thing to whip up at the weekend.

Tip: this recipe uses flax seed eggs instead of regular eggs. One flax seed egg = 1 tbsp ground flax seed whisked with 4 tbsps of water. It also includes honey as a topping suggestion, but vegans might like to use maple syrup instead.

Vegan Breakfast Pancakes

1

Sift the flour and baking powder into a bowl. Stir in the sugar and salt, then the beaten (flax seed) eggs and milk until the mixture is smooth.

2

Grease a frying pan with a drizzle of vegetable oil. When the oil is hot add a tbsp dollop of pancake batter to the pan, and speed it out to pancake size with the back of your spoon.

3

Fry until bubbles appear in the top of the pancake and the underside is golden brown.

4

Flip the pancake and cook on the other side. Continue this until all the pancake batter is used, keeping cooked pancakes warm in a low temperature oven.

5

Stack the pancakes by layering pancakes, sliced banana, pistachios and a small drizzle of honey. Once they are all stacked, finish by pouring over the remaining honey and pistachios. Serve on their own or with coconut yogurt.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...

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Profile Photo
WRITTEN BY:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...

READ MORE BY Maria Bell

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...

READ MORE BY Maria Bell

You decide

Your dream holiday destination

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comments
Leave A Comment

Petra 5 months ago

Hi, nice recipe, but… you know that “eggs” are not vegan, right? Vegans know how to substitute them, but I don´t think non-vegans will know how to do it 🙁

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Rachel Khoo 5 months ago

Hi Petra, Thanks for spotting that. Have popped in the missing ‘flax seed egg’ copy.

Lisa fearn 5 months ago

Your recipe contains eggs!! Surely that makes it not a vegan recipe??

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Rachel Khoo 5 months ago

Hi Lisa, So sorry about that mistake. The ingredients for ‘flax seed eggs’ disappeared. I’ve popped it back in. Thank you so much for pointing it out!

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