I’m really getting into this “single-serving” thing!
Yesterday, I was treated to breakfast, courtesy of my younger sister.
But to understand how yesterday’s breakfast came into fruition, I must take you back (in my super-cool time machine) to Christmas Day. Seeing how I have so many cupcake recipes on the blog, my sister decided to give me the following gift:
Too cute, right? Check out the expiration date. (She also gave me a copy of Vegan Cupcakes take over the World and a music CD. I already own the cookbook. But hey, who doesn’t like store credit at Barnes’n Noble?)
While I debated what cupcakes to choose, I asked little sister to make me something else: Vegan Banana Pancakes!
Banana Pancakes for One
- 1/3 cup ww pastry, spelt, white, or Bob’s gf flour
- 1/2 tsp baking powder
- 1/2 tsp pure vanilla extract
- 1/2 mashed banana, as ripe as possible
- 1/4 cup milk of choice
- dash salt
Mix the dry ingredients together. In a separate bowl, mash the banana and then add the other liquid ingredients. Stir the dry into the wet. Then make your vegan banana pancakes! (Makes 4-5)
Try topping these with syrup or even my recipe for {Healthy} Homemade Nutella.
These look awesome! Can’t wait to make them tomorrow morning!
You should try this healthy pancake recipe! It’s really good.
Made these for the first time today (I’m actually eating them as I type), but I switched in pumpkin for the banana — AMAZING! And these actually make enough to fill me up I’m always skeptical when it says “for one”. With a drizzle of honey I can say this is a great start to a Monday 🙂
I was so excited to find a one serving recipe- so great for a college kid who wants a nice brunch treat on the weekends! I’ve been in SUCH a pumpkin mood lately as its gotten colder, so I used your recipe but substituted organic canned pumpkin for the banana, and a 1/2 packet of stevia since the banana would have added more sweetness then the pumpkin. IT WAS AMAZING! thanks so much– your blog is my newest obsession!
I was so excited to find a one serving recipe- so great for a college kid who wants a nice brunch treat on the weekends! I’ve been in SUCH a pumpkin mood lately as its gotten colder, so I used your recipe but substituted organic canned pumpkin for the banana, and a 1/2 packet of stevia since the banana would have added more sweetness than the pumpkin. IT WAS AMAZING! thanks so much– your blog is my newest obsession!
Awww thank you so much, Raychel! 🙂
Thanks for this yummy recipe! I made one over the weekend and it was yummy. I used all purpose flour because I didn’t have anything else. I also added some chocolate chips and it was so good!
I’m eating those pancakes right now and they are delicious! Thanks for coming up with such a nice vegan, sugra- and fatfree recipe. My topping: mashed bananas 🙂
Katie!
can i ask if it is ohkay to leave the mixture overnight or a few days?(:
You can definitely leave the dry ingredient mixture overnight or even a few MONTHS ;). But don’t add the liquid ingredients til you’re ready to cook the pancakes. (However, you can cook them and then freeze them if you want.)
yippi!thanks katie!!(:
Made them this morning and drizzled with reduced fat PB!! Delicious!!!! What is the calorie count for the pancakes themselves?
Made these and they were AMAZING! <3
I’m adding this to our recipe repertoire. Also, my 17-month-old loved them and was hollering for more when he finished his first pancake. Thanks for a delicious recipe.