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Hey amigos! Idriss here, and today I would like to share with you this amazing recipe, that was created and constructed by the beautiful minds behind, Frugal Vegan. All I did is make it, eat it and ask them let me share it with you guys and gals. All thanks to Katie Koteen and Kate Kasbee for : Vegan Pancakes With Roasted Bananas

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The Cook Book :

A couple of months ago, I received this superb vegan book. As I opened and started looking at the recipes and the other great content that is packed in it, I realized that this book is going to be featured on Brokefoodies. I just had to share it with my guys and gals to make sure that no one misses out on the brilliance that is presented in this book.

I love the fact that Katie & Kate not only packed it with amazing recipes, but also with great advice on how to save money when you are cooking vegan recipes. And you all know by now that here at Broke Foodies, we are all about that.

Saving money and eating better.

Here are some photos of what you will find in the book, just to get your mind going…



The recipe:

This recipe is a cold 10 in my book. I love pancakes, I love to make them, I love to eat them, I love to see them in provocative photos and, I love it when people talk to me about them. The authors went a little step further by taking one of my favorite fruits in the world, the banana, and just elevating it to these beautiful caramelized bites from heaven.

Seriously.

So without further delays, let me share the recipe with you:

Print Pin 0 from 0 votes Vegan Pancakes With Roasted Bananas - Recipe From Frugal Vegan If you haven’t made these before, you’re in for a treat. Roasted bananas take just a few extra minutes to prepare, but are entirely worth the effort. Firm, even slightly under-ripe, bananas work great for this recipe as they soften quite a bit as they cook. We suggest using maple/agave-blend syrup, because it’s less expensive than pure maple syrup. Cook Time 30 minutes Total Time 30 minutes Servings 4 Author Kate Kosbee & Katie Koteen Ingredients 2 –3 bananas cut into ½-inch (13-mm)

pieces

3 tbsp 45 ml maple/agave-blend syrup

¼ tsp cinnamon

1 cup 125 g unbleached all-purpose flour (or half all-purpose and half whole wheat)

2 tbsp 23 g baking powder

½ tsp cinna

mon

1 tbsp 12 g sugar

1/8 tsp salt

1 cup 240 ml nondairy milk

2 tbsp 30 ml vegetable oil

Coconut oil peanut butter and pure maple syrup, for serving, optional

Preheat the oven to 375°F 191°C. Instructions Place the sliced bananas on a baking sheet lined with parchment paper. Drizzle the maple/agave-blend syrup over the banana pieces and toss to evenly coat. Sprinkle bananas with cinnamon and bake for 10 to 15 minutes, or until the pieces are soft and sticky. Set aside.

While the bananas are baking, combine the flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate bowl, combine the milk and oil. Add the milk mixture to the flour mixture and stir just until moistened; a few lumps are okay (don’t overmix or the pancakes will be tough).

Heat a nonstick pan over medium heat (you can add some oil, but with a nonstick pan you shouldn’t need it.) Give the batter a quick stir and maybe another splash of nondairy milk so it’s nice and pourable before adding it to the pan. Then pour the batter onto the pan to form circles about 6 inches (15 cm) in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancakes and cook the other side until golden brown, about 3 minutes.

Serve the pancakes topped with roasted bananas and maple/agave-blend syrup or other additional toppings if desired. Notes Recipe and instructions by Kate Kasbee and Katie Koteen from Frugal Vegan. Tried this recipe? Mention @broke_foodies to be featured on our page!

Again I would like to thank Kate and Katie for sharing the deliciousness with us today and invite you all to first of all check their blog at : Wellvegan.com and if you are interested in the book itself you can purchase it here if you are in the U.S. or here if you are in Canada.

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