Vegan Chocolate Banana Pancakes
Reprinted from MALIBU FARM SUNRISE TO SUNSET by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © 2021 by Erin Kunkel.
“Pancakes topped with whipped cream and berries will always hold a special place in my heart and in my world, but the world has changed," writes Helene Henderson in the cookbook, Malibu Farm Sunrise To Sunset. "And we should and must aspire to change with it. Vegans are no longer few and far between. For our restaurant, this meant we needed a vegan pancake option. It took a few trials, but then it finally came together. These pancakes are vegan and gluten-free, but shh, don’t tell. They are now my favorite pancakes, so even old dogs (and mature cats like me) can learn new tricks. I am pretty sure these pancakes will become your family favorite.”
TIP: You can replace the chocolate oat milk with any milk alternative and add 1 tablespoon of cocoa powder.
How to Make It
1
Combine the tofu, chocolate oat milk, 1 1/2 bananas, the brown sugar, and the vanilla in a blender and process until smooth.
2
In a large bowl, combine the dry ingredients (flour, baking soda, baking powder, and salt). Pour the blended tofu-banana mixture into the dry ingredients and combine to form a smooth batter. Then stir in the quinoa.
3
Place a large skillet over medium heat. Add 2 tablespoons oil or vegan butter, and heat until melted. Spoon 1⁄2 cup of the pancake batter per pancake into the skillet (the number of pancakes will depend on the size of your skillet). Cook until bubbles appear on the surface of the pancakes, about 2 minutes. Then flip them over and cook on the other side until cooked through, about 2 more minutes. Transfer the pancakes to a large plate or platter and keep covered, or place in the oven on low temperature until ready to serve. Repeat, adding more oil or vegan butter for each batch of pancakes.
4
Once all the batter is used up, slice the remaining 1 1/2 bananas. Add a little oil to the same skillet and sauté the banana slices over medium heat for 1 to 2 minutes, until browned on all sides.
5
Serve the pancakes garnished with the sautéed bananas, a drizzle of maple syrup, and a sprinkling of confectioners’ sugar.
6
NOTE: The pancake batter can be made up to 2 days ahead and stored in the fridge.
Ingredients
8 oz silken (soft) tofu
1 cup chocolate oat milk (see Tip above if you can’t find this at the store)
3 ripe bananas
3 tbsp brown sugar
½ tsp vanilla extract
1 ¼ cups gluten-free flour (I recommend Bob’s Red Mill gluten-free all-purpose baking flour)
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
¾ cup cooked quinoa
olive oil, vegetable oil, or vegan butter
maple syrup, for serving
confectioners’ sugar, for serving
Directions
1
Combine the tofu, chocolate oat milk, 1 1/2 bananas, the brown sugar, and the vanilla in a blender and process until smooth.
2
In a large bowl, combine the dry ingredients (flour, baking soda, baking powder, and salt). Pour the blended tofu-banana mixture into the dry ingredients and combine to form a smooth batter. Then stir in the quinoa.
3
Place a large skillet over medium heat. Add 2 tablespoons oil or vegan butter, and heat until melted. Spoon 1⁄2 cup of the pancake batter per pancake into the skillet (the number of pancakes will depend on the size of your skillet). Cook until bubbles appear on the surface of the pancakes, about 2 minutes. Then flip them over and cook on the other side until cooked through, about 2 more minutes. Transfer the pancakes to a large plate or platter and keep covered, or place in the oven on low temperature until ready to serve. Repeat, adding more oil or vegan butter for each batch of pancakes.
4
Once all the batter is used up, slice the remaining 1 1/2 bananas. Add a little oil to the same skillet and sauté the banana slices over medium heat for 1 to 2 minutes, until browned on all sides.
5
Serve the pancakes garnished with the sautéed bananas, a drizzle of maple syrup, and a sprinkling of confectioners’ sugar.
6
NOTE: The pancake batter can be made up to 2 days ahead and stored in the fridge.
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