Before we start, I’m gonna be honest with you guys. I was not trying to make a “banana fold over pancake” when I created this. I was actually trying to make a vegan, no added sugar version of a puffy pancake based on a recipe I make all the time. Unfortunately, the puffy part didn’t happen because of the no eggs. I guess I’ll have to grudgingly admit that chickpea water as an egg substitute has its limits. 🙁
Anyway, as I pulled my notably flat puffy pancake out of the oven with a heavy heart, it suddenly occurred to me that not all hope was lost. I put some bananas on half of the pancake and folded it over, attempting to salvage my breakfast. Once I tasted it, however, I realized I could more than salvage it, because it was actually good!! So now I’m sharing it with you guys! Yay!
I do have a couple notes about the recipe. First of all, it’s a bit…wheaty. I used all whole wheat flour for mine, and while I was okay with that, if you would like to avoid that whole grain taste I’d recommend using at least half regular flour. Secondly, don’t limit yourself to bananas! You can basically put anything inside this pancake fold over–I’m planning to try peaches and cream, peanut butter, nutella, and more in the future. Lastly, you’ll see in a second that the recipe says to cool the batter to room temperature. While you can just wait for half an hour or so, if you don’t have time you can also pop the bowl in the microwave for 5 seconds, stir, and repeat for about 20-25 seconds. Don’t do any more than that, though, because you don’t want to pre-cook the batter.
I tagged this recipe as no added sugar, but do note that in order to keep it truly free of refined sugars, you’ll need to cut out the powdered sugar topping at the end.
And for my visual learners, here’s a video! I feel like my videos get better with each one, which is fun. Plus, this one has swag music. (My sister didn’t like it, but I sure do!)