These lightly fried Banana Pancakes are light and fluffy rounds of breakfast bliss – but the real star of this plate is the vegan Ginger Cream Cheese Glaze that brings them to life as a holiday treat. Spicy ginger and a touch of orange zest gives this glaze a warm cozy flavor perfect for the holidays. I lightly fry the pancake batter so that the balls become a cross between a traditional pancake and a beignet. Dessert or decadent breakfast approved, give this sweet vegan recipe a try…
Tips for this recipe:
* The key to getting your batter to stay in a ‘ball’ shape and not spread out in the pan is to blend you batter a bit on the thick side making sure to add enough baking soda and vinegar to allow for a ‘fluffy’ batter. Also – most important is to make sure your oil is very hot when you drop your batter. This way the batter instantly firms up and cannot spread.
* As you are blending your glaze, do a taste test and add more maple and or salt as desired. You can also adjust the general thickness of the glaze by adding a splash of soy creamer. Soy creamer will add moisture without watering down the glaze.
Vegan Ginger Cream Cheese Glazed Banana Pancakes
makes about 12-15 pancake balls
*you can also use you own favorite pancake mix/recipe and add banana/walnuts to the batter.*
1 cup white flour
3/4 cup whole wheat flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
a few dashes of cinnamon and nutmeg
1-2 mashed ripe bananas (about 1 1/4 cups)
1/2 cup soy milk
1/2 cup water
1/3 cup maple syrup
1 Tbsp apple cider vinegar (fold in last)
for sauté: safflower oil (use as needed to coat bottom of pan)
1/3 cup crushed walnuts (optional)
Ginger Cream Cheese Glaze
1 cup tofu/vegan cream cheese (softened to room temp)
2 Tbsp vegan butter, softened
1 Tbsp vegan mayo (gives a tart accent similar to sour cream)
3 Tbsp maple syrup
1 tsp ground ginger powder
light grind of orange zest (or a few drops orange extract)
optional: 1/2 tsp ground cardamom
pinch of salt
soy creamer as needed – to thin out to desired consistency/
*remember that the glaze will firm up a bit in the fridge! Reheat or bring to room temp to soften back to pourable texture
1. Combine all the dry ingredients.
2. Fold in the wet ingredients – use a light beater if you’d like. Mix until smooth. This batter will be thicker than a normal pancake batter.
3. Fold in the optional walnuts.
4. Mix up your cream cheese glaze by simmering in a sauce pot until all the ingredients soften together. Use a blender for ultra smooth glaze. Remove from heat, pour into serving dish and place in fridge to chill.
5. For the pancakes, heat a large nonstick skillet. Add enough oil to coat the bottom of the pan completely. Wait until oil is hot. Drop spheres of batter into pan and cook about 2 minutes on each side. Reduce heat if oil is too hot – you do not want to burn, but only crisp the outside of the pancakes.
6. Cool on paper towel. Add chilled glaze over top pancakes to serve.
Try my Apple jack Flapjacks too!
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