01 -
In a measuring jug, combine soy milk and apple cider vinegar. Stir to combine and allow to curdle for several minutes.
02 -
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, brown sugar, cinnamon, and cardamom until well blended.
03 -
In a medium bowl, mash the bananas with a fork, leaving some small chunks. Add the vegan buttermilk, vanilla extract, and melted vegan butter. Whisk until combined.
04 -
Pour the wet ingredients into the flour mixture. Using a wooden spoon or spatula, gently fold together until just mixed; lumps in the batter are fine. Avoid overmixing.
05 -
Let the batter rest for 5–10 minutes. Do not stir again before cooking to preserve air bubbles for a fluffy texture.
06 -
Heat a nonstick frying pan over medium to medium-low heat for several minutes. Add 1 teaspoon coconut oil and heat for about 30 seconds. The pan is ready when a droplet of water sizzles on contact.
07 -
Pour approximately 80–90 g (1/3 cup) batter into the pan. After 30 seconds, swirl oil around the pancake edges. Cook for 2–2.5 minutes until edges begin to dry and bubbles appear on the surface.
08 -
Flip the pancake and cook for an additional 1–2 minutes, swirling any remaining oil around the edges. Adjust heat as needed to avoid burning.
09 -
Continue with the remaining batter, adding a teaspoon of oil to the pan before each pancake. Lower the heat as needed to prevent excessive browning.
10 -
Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in a 95°C oven until serving.
11 -
Serve pancakes hot with maple syrup and fresh banana slices, or berries if you prefer.