American Pancakes = Makes 12 

1 Cup    Flour (unbleached if possible!)

1 Cup Milk

2 Bananas, Ripe

1 Egg (or 3 tablespoons vegan egg) 

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1 teaspoon Vanilla 

¼ teaspoon Salt

1 tablespoon Vegetable Oil 

1 Cup Blueberries, or desired additions 

12 slices Butter

¾ Cup Maple Syrup, or desired toppings 

Today we are going to make classic American pancakes.
I love this recipe because you can modify it depending on what you have at home. We are vegan at my house, so the ingredients I am using are all plant-based but you can use whatever you prefer! Let’s get started
First, you will need a medium-sized mixing bowl
Add 2 bananas, I like to use very ripe ones for sweetness since this recipe doesn’t have added sugar
Mash them with a fork until they are as smooth as possible
Then add 1 egg or 3T of the vegan egg. I use JUST egg brand
Then add 1 cup of milk, I am using cashew but any kind will work
1 teaspoon vanilla extract
1 tablespoon vegetable oil
Whisk together your mixture so that everything is combined well
Then set this bowl aside
Now grab a smaller mixing bowl
Add 1 cup of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
Whisk together
Then we are going to mix the dry ingredients into the wet. I like to do it in 2 batches. we don’t want to over mix the batter so just whisk until it is combined
I am adding 1 cup of blueberries, but you can add chocolate chips, nuts, or sprinkles. Whatever you like!
Fold them in just until combined so it doesn’t flatten the batter
Now let the batter sit for 5 minutes so it can rise. You’ll see small bubbles in the batter forming, which is a good sign.
Next, turn your heat to medium-high and place a non-stick skillet on the stove. If you do not have one, you can lightly oil a regular pan between batches
Using a quarter cup, scoop the batter onto your pan and cook for about 3 minutes
You will know that they are ready to flip when small bubbles appear around the whole surface
This part can be tricky but you got it! Carefully flip your pancakes over and cook the other side for about a minute or until they are golden brown and firm to the touch
Repeat these steps until your batter is gone,
this recipe makes 12 pancakes when you use a 1/4 cup scoop
I like to keep my finished pancakes in a foil pouch as I cook the rest so they stay warm. Simply fold a piece of foil in half and crimp the sides leaving an open end to slide more pancakes in
For toppings, I keep it simple so I start with some very thin slices of butter, vegan of course.
I also love pure Vermont maple syrup, not the kind with all the corn syrup. But if you can’t find this, you can try honey, agave, fruit jam, or even peanut butter
Now we are going to pile them sky-high, layering pancakes and butter and repeating to our heart’s desire!
Once you have your stack, drizzle some delicious maple syrup over the top
These are a filling meal so I suggest eating them on a lazy Sunday