Egg-Free Banana Pancakes with Coconut Whipped Cream

Ingredients

• 1 cup All-purpose flour (gluten-free blend if needed)
• 2 medium Mashed ripe bananas
• 1 cup Plant-based milk (soy or almond)
• 2 teaspoons Baking powder
• 2 tablespoons Sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 1 can (refrigerated) Coconut cream
• 2 tablespoons Powdered sugar

Instructions

1. 1In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. 2In a separate bowl, mash bananas well. Add plant-based milk and vanilla extract to the mashed bananas and mix well.
3. 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4Heat a lightly oiled griddle or frying pan over medium heat.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
6. 6While pancakes are cooking, prepare the coconut whipped cream: Scoop out the thick coconut cream from the top of the refrigerated can (leaving the watery liquid behind). Beat the coconut cream with powdered sugar until light and fluffy.
7. 7Serve pancakes warm, topped with coconut whipped cream.

Substitutions

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