Vegan Banana Pancakes with Maple Pecan Whiskey sauce
These vegan banana pancakes are soft, buttery and really easy to make. Topped with a buttery maple pecan whiskey sauce, these vegan banana pancakes will send your taste buds on a ride!
First, combine all of your dry ingredients and sift into one bowl. In another bowl, mash your bananas and add the melted butter, vanilla and milk.
Next, incorporate your dry ingredients to the wet and stir until mixed well. If you like your mix thinner add more milk here. Once your batter is mixed, allow it to sit for up to ten minutes for better rising results.
Now your ready to cook your pancakes.
Place your saucepan on medium or medium low heat. Put a little butter in the pan (butter gives a crispier crust on the pancake). Pour in your batter and allow to cook until you see bubbles form and the edges cook.
Gently flip your pancake and allow the other side to cook for 2 - 3 minutes. Keep your fire low as banana pancakes burn easily. When your pancakes are finished top them with the Maple Pecan Whiskey sauce, or whatever topping you desire, and serve.
This recipe should make 6 - 8 pancakes.
To start, give your pecans a rough chop or crush them. Then put your pot on medium heat and toast the pecans for 2-4 minutes or until you can smell them.
Also add in your butter. After butter has melted, put in the rest of your ingredients and cook until the alcohol has burned away (you will know the alcohol has burned off when you cannot smell it any longer).
Lastly, remove sauce from the heat and allow it to cool before serving.
This recipe makes around 3/4 - 1 Cups.
Ingredients
Directions
First, combine all of your dry ingredients and sift into one bowl. In another bowl, mash your bananas and add the melted butter, vanilla and milk.
Next, incorporate your dry ingredients to the wet and stir until mixed well. If you like your mix thinner add more milk here. Once your batter is mixed, allow it to sit for up to ten minutes for better rising results.
Now your ready to cook your pancakes.
Place your saucepan on medium or medium low heat. Put a little butter in the pan (butter gives a crispier crust on the pancake). Pour in your batter and allow to cook until you see bubbles form and the edges cook.
Gently flip your pancake and allow the other side to cook for 2 - 3 minutes. Keep your fire low as banana pancakes burn easily. When your pancakes are finished top them with the Maple Pecan Whiskey sauce, or whatever topping you desire, and serve.
This recipe should make 6 - 8 pancakes.
To start, give your pecans a rough chop or crush them. Then put your pot on medium heat and toast the pecans for 2-4 minutes or until you can smell them.
Also add in your butter. After butter has melted, put in the rest of your ingredients and cook until the alcohol has burned away (you will know the alcohol has burned off when you cannot smell it any longer).
Lastly, remove sauce from the heat and allow it to cool before serving.
This recipe makes around 3/4 - 1 Cups.
