Fluffy Vegan Banana Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Vegan Banana Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Vegan Banana Pancakes

Experience a light and airy stack of vegan banana pancakes, combining the nutty flavor of chickpea flour with the natural sweetness of ripe bananas. Enhanced with a boost of vegan protein and tied together with a flax egg, these pancakes are a perfect balance of hearty and healthy for any time of the day.

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NUTRITION

437kcal
Protein
32.8g
Fat
12g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

1/2 medium Ripe Banana (50g)

1/2 cup Unsweetened Almond Milk (120ml)

30g Vegan Protein Powder

1 Flax Egg (1 tbsp ground flaxseed with water, approx. 10g)

1 tsp Baking Powder (4g)

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PREPARATION

  • 1

    In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a flax egg. Let it sit for 5 minutes.

  • 2

    In a larger mixing bowl, mash the banana until smooth. Add the flax egg and unsweetened almond milk, whisking until combined.

  • 3

    Sift in the chickpea flour and baking powder to avoid lumps, then stir in the vegan protein powder.

  • 4

    Mix until a smooth batter forms. If the batter seems too thick, add a splash more almond milk to achieve a pourable consistency.

  • 5

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.

  • 6

    Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to dry, about 2-3 minutes.

  • 7

    Flip the pancakes and cook for another 2 minutes until golden and cooked through.

  • 8

    Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a sprinkle of cinnamon.

Fluffy Vegan Banana Pancakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Vegan Banana Pancakes

YOUR SOLIN GENERATED RECIPE

Fluffy Vegan Banana Pancakes

Experience a light and airy stack of vegan banana pancakes, combining the nutty flavor of chickpea flour with the natural sweetness of ripe bananas. Enhanced with a boost of vegan protein and tied together with a flax egg, these pancakes are a perfect balance of hearty and healthy for any time of the day.

NUTRITION

437kcal
Protein
32.8g
Fat
12g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpea Flour (60g)

1/2 medium Ripe Banana (50g)

1/2 cup Unsweetened Almond Milk (120ml)

30g Vegan Protein Powder

1 Flax Egg (1 tbsp ground flaxseed with water, approx. 10g)

1 tsp Baking Powder (4g)

PREPARATION

  • 1

    In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a flax egg. Let it sit for 5 minutes.

  • 2

    In a larger mixing bowl, mash the banana until smooth. Add the flax egg and unsweetened almond milk, whisking until combined.

  • 3

    Sift in the chickpea flour and baking powder to avoid lumps, then stir in the vegan protein powder.

  • 4

    Mix until a smooth batter forms. If the batter seems too thick, add a splash more almond milk to achieve a pourable consistency.

  • 5

    Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.

  • 6

    Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to dry, about 2-3 minutes.

  • 7

    Flip the pancakes and cook for another 2 minutes until golden and cooked through.

  • 8

    Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a sprinkle of cinnamon.