Weekends are pretty much the best.

I mean, don’t get me wrong, I definitely pretty live all my life right now like it’s a weekend…but I only have a couple of short weeks left of that, so I’m livin’ it up!

Part of weekend awesomeness is the ability to make bigger and better breakfasts.  You know, French toast, waffles, and pancakes.  Oh yes, pancakes.

But what happens when you don’t have any eggs because you’re still kinda sorta unemployed?  You use that frozen overripe banana in their place.  And you get fluffy vegan pancakes!  Yay!  And then you instagram (follow me – alisonlublink) them because you think you’re pretty awesome your pancakes are pretty awesome…

The batter is the texture of mousse.  Seriously – it’s the fluffiest batter I’ve ever seen.  You’ll want to make these just for that fact!

Fluffy Vegan Pancakes:

• 1 1/2 cups of flour (either all whole wheat pastry, or 1 cup whole wheat and 1/2 cup white)
• 2 tbsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. honey (this is a contentious vegan issue, but I’m not having that debate. If it really bugs you, don’t use honey.)
• 1 cup of milk
• 1 overripe banana, mashed
• Coconut oil

Mix all the dry ingredients together and then add the wet ingredients.  Mix well.  Preheat your frying pan or griddle and lightly coat it with a bit of coconut oil.  Ladle your batter onto the pan and when you start to see bubbles forming on the edges of the pancake, flip!  Cook until nicely browned on both sides. Top with peanut butter (like me!), or maple syrup…whatever you like.

I’ll be back tomorrow with an update on our time in Montreal!  For now, you can read part 1 and part 2 of our time in beautiful Quebec City.