Story: IGA Story - Vegan Banana Pancakes
Episode: Episode 3
Presenter: Brendan Pang
Air Date: 1st May 2022
Vegan Banana Pancakes:
- 160g plain flour.
- 2 tbsp caster sugar.
- 1 tbsp baking powder.
- Pinch of salt.
- 1 tsp cinnamon.
- 120g mashed banana.
- 1 tbsp coconut oil, plus extra for cooking.
- 180ml oat milk.
- 1 tsp vanilla extract.
Equipment:
- A couple of each – small, medium and large mixing bowls.
- A few spoons.
- A few forks.
- Knife.
- Chopping board.
- Measuring spoons.
- Potato masher.
- Sieve.
- Non-stick pan for pancakes.
- Medium pot for caramel.
- Spatula.
- Wooden spoon.
- Tongs.
Method:
- To make the pancakes, sift plain flour into a mixing bowl and add the sugar, baking powder, salt and cinnamon. Mix until well combined.
- Add mashed banana, coconut oil, oat milk and vanilla to the dry ingredients and mix it in.
- Heat a non-stick pan over medium heat and add a little coconut oil. When hot, add in approx. 2 – 3 tbsp at a time of batter.
- When the pancake starts to dry out around the edges and bubbles on top, flip it over and cook on the other side for 2 – 3 minutes. Serve with coconut caramel sauce, fresh banana slices and toasted coconut.
- Coconut Caramel Sauce
- 800ml coconut milk
- 300g brown sugar
- ½ tsp of salt
- Place a medium saucepan over medium heat. Add the coconut milk, brown sugar, and salt, and mix until well combined.
- Bring to a boil and then turn the heat down to simmer and let cook for about 30 minutes whilst stirring occasionally. The sauce will reduce, thicken, and become darker in colour. Remove from heat to cool and use as desired.
For more information, please visit:
https://www.iga.com.au/
