Vegan Banana Pancakes with Mixed Berry Compote
Enjoy a vegan twist on classic pancakes by topping fluffy banana-infused pancakes with a delicious mixed berry compote, creating a delightful breakfast treat for all to savor.
Ingredients
- 1 very ripe banana, mashed
- 1 cup almond milk
- 2 tbsp granulated sugar
- 1 tbsp vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
For the Mixed Berry Compote
- 2 cups frozen, mixed berries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- In a medium sized mixing bowl, mash the banana. Add the almond milk, granulated sugar, vegetable oil, all-purpose flour, baking powder, salt and pure vanilla extract. Stir together until combined. Be careful not to overmix; a few lumps in the batter are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking oil. Once the skillet is hot, pour about 1/4 cup of pancake batter onto the skillet for each pancake.
- Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through. Repeat the process with the remaining batter, adding more oil or vegan butter to the skillet as needed.
- For the Mixed Berry Compote:In a saucepan, combine the mixed berries, granulated sugar, and lemon juice. Place the saucepan over medium heat and stir gently to combine the ingredients.
- Let the mixture simmer for about 6-8 minutes, stirring occasionally, until the berries soften and release their juices. You can use a spoon to gently mash some of the berries if you prefer a smoother consistency. Once the compote reaches your desired consistency, remove the saucepan from the heat and let it cool before serving.
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