Healthy Vegan Banana Peel Pancakes Recipe By Tasty

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!

Steps:

• Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
• Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
• *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
• Enjoy!

Steps:

• Boil water and add in the banana peel. Cook for 10 minutes or until soft . In a separate bowl, mix the oats and milk
• Add in half of the banana and mash it all together Then, add in your protein powder, cinnamon, nutmeg and maple syrup and stir
• Remove the banana peel from the boiling water, drain the water and tear the peel up into pieces and add it to the pancake mixture
• Mix the peel in and let it break up further until you can no longer see many bits. Then, add your berries to the mixture.
• Cook the pancakes on medium heat on a pan for 3-4 minutes on each side, until each side is crispy and light golden brown. You can separate the mixture into 4 or 5 mini pancakes or make a large one. However, you will need to cook this for longer on each side.
• Remove from the pan and assemble on a plate with all your favorite toppings.
• Cut up the remaining half of the banana and place the pieces on top. Serve warm.

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

Steps:

• Add ingredients to a blender and blend it till smooth.
• Heat up a pan and add coconut oil.
• Make pancakes.
• Serve warm, topped with desired toppings.

Steps:

• Preheat oven to 400ºF (200ºC)
• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
• Add toppings of your choice
• Bake for 15 minutes
• Freeze for up to 1 month or serve warm with maple syrup.
• Enjoy!