These vegan peanut butter pancakes are the perfect mix of soft, fluffy, warm and yielding. They're made without eggs or dairy, and only use ingredients you probably already have in the cupboard. Oh, and they taste delicious!
Heat the oven to 140C (120C fan) so you can fry the pancakes in batches while keeping them warm.
Mash the bananas with a fork, getting rid of as many lumps as possible.
Add the peanut butter. Whisk until well combined - this will also help break the banana down more.
Add the milk. Whisk through. If you're using an electric whisk, start slow or you'll spatter your mix around the kitchen.
Add the sugar, flour and baking powder. Whisk, starting slowly and building to top speed until you have a thick, smooth batter (small lumps of banana is fine).
Let the batter rest for 10 minutes.
Heat the spread or oil in a frying pan over a medium heat.
Pour in 3 tbsp of batter per pancake and fry until bubbles start to pop on the surface and a skin appears, then flip.
Transfer to a tray and keep warm in a low oven while you fry the remaining batter.
Stack up to serve. Drizzle with extra peanut butter and scatter with a little chopped chocolate.
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Notes
Thick bottomed, nonstick frying pans work best for frying pancakes. It's also a good idea to preheat the frying pan for a couple of minutes before adding the fat as this will help to avoid the first pancake going wrong, which is usually the result of a pan that's too cold.