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Recipe & image courtesy of ALDI

Banana and peanut butter vegan pancakes

Lighter than their egg-and-milk-based counterparts but just as delicious, you can enjoy these pancakes as a great vegan breakfast at any time of year.

Serving: 8
Time: 15 minutes
Difficulty: Easy


  • 1 ripe banana (plus extra to serve)
  • 50g peanut butter (plus extra to serve)
  • 100g plain flour
  • ½ tsp baking powder
  • 2 tbsp maple syrup
  • 150ml soya drink
  • 1 tbsp of sunflower oil


  1. Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup.
  2. Add the plain flour and baking powder and then gradually add the soya drink and mix until smooth.
  3. Heat a frying pan, grease with a little sunflower oil and spoon the mixture into the pan (about 2 tablespoons per pancake).
  4. Cook for 2-3 minutes until bubbles appear and then flip and cook the other side for a further 2-3 minutes.
  5. Serve with the remaining peanut butter and freshly sliced banana.