Ingredients
2500ml oat milk
250g banana ( 2 medium overripe bananas)
400g all-purpose flour
3.5g dried yeast (half a pack)
5 tbsp neutral oil (peanut or canola)
1 tsp baking powder
1 pinch salt
1 tbsp sugar for dough + more to sprinkle the pancakes with in the pan
Optional: cinnamon
Instructions
Mash one banana with a fork. Add the flour, dried yeast, sugar, and oil. Whisk in the soy milk until you have a delicious soft batter. Add the baking powder, salt, and cinnamon if you want to add some extra flavor. Cover the bowl and let the dough rise for about 45 minutes.
Heat a large pan to medium-high heat. Add neutral cooking oil and use about one ladleful of the airy batter. You can sprinkle them with some additional sugar if you want some extra caramelization. Cover the pan and let the pancakes cook until they are bubbly and the top looks somewhat cooked as well.
Flip them and cook from the other side until nicely golden brown from both sides. You can keep them warm in the oven before serving them.
Notes
Getting the temperature right requires a bit of feeling. Ideally, the downside will be nicely golden brown when the pancakes are ready to be flipped.
Once the dough has risen, you can keep it overnight in the fridge if you want to use it the next morning.
You can use an all-purpose gluten-free flour if you want to make this recipe gluten-free.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: International
- Diet: Vegan