Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (20)
I was super hesitant about making pancakes without oil in the skillet but yet again, I figured out that these actually stuck less than pancakes I’ve made in the past. They were so yummy and perfect for my 7 year old helper to practice her cooking. These will be on regular rotation for summer break.
just made these and they were really tasty !! i added more chocolate chips and some lemon to the banana when mashed tho . have some leftover batter which i’ll refrigerate for tomorrow !!
Easy and delicious! I had fun with these…I measured the mashed banana to make a full cup which for me was 3 bananas. I used bananas on hand, not too ripe. I used an immersion blender to really mix up the bananas and milk before adding to try ingredients. I added 2 T of ground flax meal and omitted the chocolate chips to amp up the nutrition. BUT, I topped each pancake on the griddle with 4 blueberries, pressing them into the batter slightly. I scooped out the batter with a 1/4 c measuring cup and it made 10 perfect pancakes. Set the temp on my nonstick griddle at just below 400 and waited for an air bubble or two on top and frequently checked the bottom to avoid browning too much before flipping them. These are great with a bit of pure maple syrup (and my husband topped with almond butter, too),
They’re delicious! but they stuck to the pan like a vise. Really disappointed as I’m cleaning a pan and a waffle iron painfully by hand.
This is literally one of my most favorite, easy, breakfast go-to recipes. I almost always have the ingredients for this so when I don’t know what to eat, I make this. I pair it with strawberries and my morning coffee. The best part? I can either
1) close and refrigerate the leftover batter for fresh pancakes the next day
Or
2) cook them all at once and reheat when I’m ready in either a toaster, toaster, oven, or microwave!
The batter SEEMS to stay good for about 3-4 days after it’s made. It will darken (as bananas do) and I have to add a wee bit more water (since it gets absorbed in the oats), but they come out tasting amazing. Idk if this is appropriate or not, but any who, try this recipe :). Do expect the pancake to be denser. Either way I love this recipe!
These are delicious! I added blueberries and cinnamon instead of chocolate chips, and they’re perfect. I confess I had a hard time figuring out the heat level. Low heat is definitely best!
Very good and nourishing
Made these today; delicious and very filling!! They will definitely be on the regular weekend rotation.
I made them this morning…so delicious. Will definitely make them, again.
they were so freaking good! my sister usually hates eating cooked fruits, but she loved this pancakes
What is the serving size? Makes 5-6 pancakes but how many pancakes per person?
I would recommend 2-3 pancakes per serving
Delish
Wow. These were absolutely great.
Delicious and healthy indulgence that is a winner with my kiddo!
Used with fresh blueberries and it was very good.
Mixture was way too thick though and still very thick with double oat milk. Made about five thick pancakes.
love the recipe but plz add a serving size!
This is my favorite pancake recipe. I have also successfully made it with (3/4 cup) small frozen blueberries instead of chocolate chips. I’ve also used this recipe to make waffles and they come out wonderfully!
this resipe is amazing my family loves them we have as much as we can when we can!
Oh good. I was wondering! Will try!