Matt's plant based banana & chocolate pancakes

Matt's plant based banana & chocolate pancakes

Hey! I'm Matt and normally you'll find me creating glazes and making pots at the studio. But today I'm sharing my personal favourite weekend (or weekday the worlds your oyster) breakfast recipe. Banana and Chocolate pancakes, which are completely plant-based, easy and quick to make. 

It's become our households favourite "naughty" vegan treat, perfect for those rainy days and pretending like it's the weekend... Jack Johnson, we're looking at you. Also, if you're not a Vegan give these a go, honestly they don't taste like grass clippings and cardboard.

This recipe is a mix of different ones found over the web, but the big difference is the banana to flour ratio. This pancake mix (I've found anyway!) is the most fluffy, pillowy, but most importantly it's that dreaded word... moist. I did look up many ways to try not to use that word, but there it is in all its unsettling glory. Sorry!

Anyway, let's get onto the pancakes!

Yields 6 pancakes (2-3 servings)

Each pancake is 146 calories

Nutrition (my glaze testing habits coming out here)

Fat: 3.7g (saturated: 1.9g)
Protein: 5.6g
Carbohydrate: 22.8g (sugar: 10.3g)
Fibre: 1.9g

1 ripe banana (the riper the better)
1/2 cup plain flour
2 tsp brown sugar
1 Tbsp cacao powder
4 tsp vegan protein powder (optional)
1 tsp baking powder
1/4 cup of vegan dark chocolate chips
3/4 cup soy milk (or another plant-based milk)*

*Reduce a little if not using protein powder. Start with 1/2 cup and adjust if it seems too thick.

1. Peel and break apart the banana. Fork through until smooth and velvety.
2. Add dry ingredients (flour, sugar, cacao, protein powder, and baking powder).
3. Add soy milk and stir.
4. Add chocolate chips and mix.
5. Leave the batter to stand for 10 minutes so that the milk can soak into any dry flour.
6. Heat a little oil in a frying pan before scooping a 1/4 cup of your batter into the pan.
7. Fry until bubbles appear on the surface of the pancake (roughly 3 minutes).
8. Flip and fry for a further 2 minutes.
9. This step is optional but my personal preference is to then place them in an oven for 10 minutes at 70C. This makes them extra moist.
10. Finally, top your stack with toppings. Favourites in our household are Oatly creme fraiche, yoghurt, agave/maple syrup, raspberries, walnuts, or just more dark chocolate chips and plant-based custard when you’re really needing that treat hit.

If you are wondering what items were used in this photoshoot here they are!

Items used in this photoshoot were our Annular Plate and Strata Pinch Dish. As well as Japanese made Foglinen dishcloth, we bought ours from Tea + Kate. The minimal knives and forks are Hay Everyday (polished) designed by Swiss design studio BIG-GAME, also purchased from Tea + Kate. The chair is an unmarked vintage chair from Vintage Warehouse 13 in Falmouth, Cornwall.

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