Super fluffy Sunday Brunch Banana Pancakes are calling my name this morning! There’s something about pancakes for breakfast on a Sunday that just makes my heart happy, and so I thought I’d share my favourite recipe with you! Banana pancakes are by far my favourite kind of pancake, and this recipe has a secret ingredient that gives these pancakes a super breakfast-y flavour. Assam tea! You heard me, we’re putting tea in our pancakes this morning!
Now, I know what you’re thinking, sounds a little weird right? WRONG! These are literally the most delicious pancakes I have ever made. If anything, the flavour of the assam tea and the banana complement each other in a way I’ve never experienced before. Am I getting too sentimental about pancakes? You’ll understand once you’ve tried these!
Super light, super fluffy, super banana-y, these pancakes look, smell, and taste heavenly. I haven’t had pancakes for a good long while, and since going vegan I’ve struggled to find a recipe that really creates those fluffy American pancakes that I so crave! The trick? Self-raising flour! Or extra baking powder. There’s no need for any fancy ingredients in these bad boys. Goodbye aquafaba, my least favourite ingredient (asides coriander… bleugh).
I made these assam banana pancakes for my breakfast the other day and they’re definitely one of the best flavour combinations I’ve come up with. Think rich assam undertones, fresh banana, sultry maple, and yoghurt to top it all off! I love using vegan yoghurt as the base for a lot of my recipes, but it works the best in pancakes. It just makes everything that little bit easier.
Let’s talk flavour
Assam tea is one of the stronger black teas you can get, but it has the best flavour! To recreate the velvety flavour of assam in these pancakes, I steeped a couple of tea bags in some warmed milk for around 15 minutes (for a stronger assam flavour, use loose tea leaves and leave them in the batter!). Whisk the steeped milk straight into the mashed bananas, add a splash of maple and vanilla, and you’ve got yourself the coziest flavour combination imaginable.
Make sure you’re using unsweetened vegan yoghurt for your base. I use a plain oat-based yoghurt in these pancakes, as I find oat yoghurts don’t alter the overall flavour, but you can use whatever you have to hand. I also recommend using a neutral flavoured oil such as sunflower oil in this recipe for the same reason. You can obviously use other oils e.g. olive or coconut, but the flavours can interfere with each other.
Once you’ve created a fairly smooth mixture with all the wet ingredients, go ahead and add in the flour. I used self-raising flour, but if you want to use plain flour just add in the same amounts along with a couple tsp of baking powder to make sure you create that fluffy pancake texture.
Your pancake batter should be smooth and creamy (minus any bits of banana, it doesn’t have to be perfect). To cook, simply add a dab of vegan butter to a frying pan or griddle, and spoon in about half a ladles-worth of batter into the centre of the pan. Cook on a medium-high heat until bubbles show in the centre of the pancake and the underneath is golden brown. Flip and cook until golden and nicely risen. I recommend not pressing down on the pancakes once you’ve flipped them as it tends to create a rubbery texture.
Serve warm from the pan with a dollop of vegan yoghurt, banana slices, frozen blueberries, and a good helping of maple syrup. Along with a steaming mug of assam tea, of course. The perfect breakfast to share with friends or family (or to have all to yourself!).
As always, if you make these Sunday Brunch Banana Pancakes, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @rhythmandgreen I love seeing the photos of recipes you’ve all made!
Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!
Sunday Brunch Banana Pancakes
For the assam banana pancakes:
- 125ml unsweetened plant milk
- 4 assam tea bags
- 210g vegan plain yoghurt
- 4 very ripe bananas, mashed
- 2 tbsp sunflower oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 280g self-raising flour
- Pinch of salt
You can choose your own toppings but some of my favourites are vegan plain yoghurt, maple syrup, bananas, and blueberries (all organic of course).
- In a saucepan, gently warm the milk over a low heat. Once simmering slightly, remove from the heat and stir in the assam tea. Cover and leave to steep for 10-15 minutes.
- In a large bowl, whisk together the steeped tea-milk mixture, plain yoghurt, bananas, sunflower oil, maple syrup, and vanilla extract until everything is smooth and well combined.
- In a separate bowl, mix together the flour, and salt. Add the dry ingredients to the wet ingredients and whisk together to form a smooth(ish) batter.
- Heat a large frying pan or griddle over a medium-high heat and grease with a little butter. Spoon a ladle of the batter into the centre of the pan and leave to cook on a medium heat until bubbles appear in the middle. Use a spatula to flip the pancake over and cook on the other side until both sides are golden. Repeat with the remaining batter.
- To make the maple yoghurt, add the plain yoghurt, maple syrup, and cinnamon to a bowl and whisk everything together until light and fluffy.
- Serve the pancakes topped with the whipped yoghurt, banana slices, and blueberries if desired. Enjoy!