Banana Pancakes: The First Recipe to Transition

Our weekend tradition has always been to make pancakes or thin crêpes or waffles. A few years ago, I had some ripe bananas and found a banana pancake recipe to pass them. I modified it quite a bit from the start to make it to our liking.

So, when we decided to transition to a vegan diet, the kids wanted their banana crêpes vegan style!

These are a mix between pancakes and thin crêpes. They're not as fluffy as pancakes are and not as thin as real french crêpes. The kids just love them with some maple syrup.

I don't know how many pancakes you'll get as the kids usually eat half while the rest is still cooking. I usually have some leftovers for the week. You can heat them up in the microwave or the toaster. You can also freeze them.

To start, you need ripe bananas. Sweetness goes with ripeness so riper bananas will give a sweeter and more pronounced flavor. I sometimes freeze mine when they're too ripe and that works well as well.

The rest of the ingredients is pretty basic. I use ground flaxseed to substitute for the eggs. For this version, I used soya milk, but any plant-based milk would work.

You also need vegetable oil. Any oil will do, but as this is for kids, a neutral oil is best, with little to no flavour.

The best part of this recipe? It's done in a food processor and the longest part is to bring all the ingredients together.

I cook mine in a pancake maker just because it saves some time. I can also clean up while it's cooking as the machine will let me know when they're ready. You can also make them in a regular pan but it does require more surveillance.