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Vegan Truck Stop Pancakes

Fluffy vegan pancakes as good as any you'd find in a classic roadside diner - minus the dairy and handlebar moustaches!

Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 320 kcal

Ingredients

  • 1 banana (mashed fine)
  • 1 tbsp ground chia seeds
  • 3 tbsp water
  • 1 tbsp vinegar (white or apple cider)
  • 2 cups non-dairy milk, minus 1 tablespoon (see instructions) (I prefer soy)
  • 1 tsp vanilla
  • 3 tbsp non-dairy butter (melted)
  • 2 1/2 cups flour (use a combination of sprouted spelt and unbleached)
  • 1 tbsp baking powder (sifted if lumpy)
  • 2 tsp baking soda (sifted if lumpy)
  • 3 tbsp sugar
  • 1/2 tsp (heaping) salt

Instructions

  1. In a medium bowl, mash banana until almost smooth. Push to one side. Add ground chia and water on one side, whisking together, and then combining with the banana. Put vinegar in measuring cup, and top up with non-dairy milk to make 2 cups. Stir in to banana mixture, along with melted butter and vanilla.

  2. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir until well mixed. Gradually stir wet ingredients into dry, folding until well combined (do not over mix).  The batter will be fairly thick.

  3. Heat pan or griddle to medium/medium-low heat. When hot, grease with margarine or oil, and add batter to the surface in heaping 1/4 to 1/3 cup portions. When pancakes start to look set, and the bottoms are golden (about 3 - 4 minutes, flip them and cook for another 3 or 4 minutes. Keep pancakes on a plate in a warm oven while you cook the rest. 

    Makes approximately 12 pancakes.

Nutrition Facts
Vegan Truck Stop Pancakes
Amount Per Serving (1 g)
Calories 320 Calories from Fat 88
% Daily Value*
Total Fat 9.8g 15%
Total Carbohydrates 50g 17%
Dietary Fiber 4.9g 20%
Protein 9.23g 18%
* Percent Daily Values are based on a 2000 calorie diet.