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 mixing bowl, combine the 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
2. 2In a separate medium bowl, place the 2 medium mashed ripe bananas. Add the 1 cup of plant-based milk and the 1 teaspoon of vanilla extract to the mashed bananas, then stir until these wet ingredients are well combined.
3. 3Pour the wet banana mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain; avoid overmixing.
4. 4Place a lightly oiled griddle or frying pan over medium heat, which is approximately 300-325°F (150-160°C). Allow the pan to heat for about 2-3 minutes until it is hot enough for a drop of water to sizzle and evaporate immediately.
5. 5Once the griddle is hot, pour 1/4 cup of the pancake batter onto the griddle for each pancake, leaving some space between them. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Flip each pancake and cook for another 2 to 3 minutes on the second side, until both sides are golden brown.
6. 6While the pancakes are cooking, prepare the coconut whipped cream. Open the 1 can of refrigerated coconut cream and carefully scoop out only the thick, solid cream from the top, leaving any watery liquid behind. Place the thick coconut cream into a clean bowl, add the 2 tablespoons of powdered sugar, and beat with an electric mixer or whisk until the mixture is light and fluffy.
7. 7Serve the warm pancakes immediately, topped with a generous dollop of the prepared coconut whipped cream.

Substitutions

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