The best sweet & fluffy vegan pancakes with cream

A stack of pancakes, covered in fruit, with maple syrup being poured over.

The best sweet & fluffy vegan pancakes with cream

Light and fluffy vegan banana pancakes with cream

5 from 3 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 4

Total Time: 9

Servings: Pancakes

Calories: 273kcal

Author: Yasmin

Equipment

5cm Cookie Scoop for transferring the batter to your pan.
Fork
High Speed Blender Vitamix, Ninja or similar.
Large Mixing Bowl
Medium Mixing Bowl
Nonstick Skillet

Ingredients

For the Banana Pancakes

1 ½ Large ripe bananas or 2 small ones (preferably ones with brown spots)
190 g Self-raising flour Gluten-free if preferred
300 ml Plant milk of choice
2 tablespoon Ground flaxseed
1 teaspoon Baking soda

For the Cashew Cream

100 g Raw cashews
200 ml Water
2 Medjool dates soft and chewy, not firm

US Customary - Metric

Instructions

Mixing the pancake batter

Mix: Firstly, mix the dry ingredients together in a large bowl.
190 g Self-raising flour, 2 tablespoon Ground flaxseed, 1 teaspoon Baking soda
Mash: In a separate bowl, mash the banana well, and add in the rest of the wet ingredients.
1 ½ Large ripe bananas, 300 ml Plant milk of choice
Combine: Pour the wet ingredients into the large bowl of dry ingredients, and mix until you have a semi-thick batter.

Cooking the pancakes

Heat the pan: Put your skillet over a medium heat for a few minutes to allow the it to heat up.
Pour the batter: Then take a cookie scoop of pancake batter, and pour it into the center of the pan. We don't use any extra fat when frying these pancakes, a non-stick pan is sufficient. However, you can add a little bit of nonstick cooking spray, or melted butter, if you like.
Cook the pancakes: Turn your heat down to a low heat, and cook for 2-3 minutes. The pancake is ready to flip once the edges begin to firm, and bubbles have formed all over.
Flip: Flip and cook for another minute. The top of the pancake should be golden brown.

For the cashew cream

Blend: Put the cashew cream ingredients in the blender and blend on high speed for 1 minute. When finished, the cream should have a smooth, fairly thick, but pourable consistency, similar to heavy cream.
100 g Raw cashews, 200 ml Water, 2 Medjool dates

Notes

If your cream is too thick; start with adding 2 tablespoons of water to the blender to thin it out a little, until you reach your desired consistency. If your cream is too thin then Add 5-10 more raw cashews to the mixture and blend for another 30 seconds. You can cook up to 3 pancakes in a large frying pan, at the same time. We wouldn't recommend trying any more than this though.

Nutrition