Pillowy Fluffy Vegan Banana Pancakes


Hi my fellow Vegan enthusiast! How are you? How are you dealing with the COVID-19 lockdown? Hope you are doing well, these are certainly unusual times. This is why I love cooking because it is such a relaxing activity and it can help you deal with stress.

Today, I have the ULTIMATE Vegan banana pancake recipe. I absolutely adore it because the pancakes turn out so thick, soft, fluffy and perfect for Sunday morning breakfast or anytime you would like to make them. They are also oil-free and sugar-free and yet you do not compromise on taste!

Okay here is the recipe, please let me know if you tried them and what did you think about it.


  • 2 over ripe mashed bananas (brown spots on the outside, this is key for the sweetness of your pancakes. Do not use bananas that are not over ripe).
  • 3 1/2 cups of all-purpose flour
  • 3 tablespoons of baking powder
  • 2 teaspoons of vanilla extract or essence
  • 2 1/3 cup of any plant based milk (I used soy milk. The measuring cup I used for this recipe is not the one you use for liquids but the same measuring cup I used for the flour.

    Note: If for some reason your batter is extremely thick, add just a little more of milk, one tablespoon at the time. Remember, the batter has to be thick so when you pour the batter into the pan,the mixture shouldn’t spread too much.


In a large bowl, add the flour, baking powder and mix everything using a whisk. Add the vanilla extract, the mashed bananas and the milk. Mix everything until very well combined. The mixture should be thickish but not too thick that you have a big lump of flour that cannot be poured into a pan. On the other hand, it shouldn’t be watery at all. It should be nice and thick and you should be able to pour it into your pan with ease.

Key tip: Do not over mix the batter! Using a non-stick pan add a little Vegan spread or margarine to ensure your pancakes do not stick. Let the pan heat for a little bit on moderate-low heat. Use a measuring cup to pour out the batter (depending on how big you want your pancakes to be). You can cook 2 at the time, make sure the heat isn’t too high because they cook quite fast so please keep an eye. When you start seeing little bubbles after a couple of minutes, turn the pancakes carefully and let it cook on the other side for a couple of more minutes.

And there you have it… super delicious, fluffy, thick and gorgeous Vegan banana pancakes. Make them for your family and show them how incredibly delicious pancakes can be without eggs or dairy.

Bon appetit!

The Best Chewy Vegan Brownies


Okay, so the winner of the quick poll on Facebook between Vegan soft pretzels and brownies was… the brownies! Guys here is the recipe and don’t blame me when you realize you cannot stop eating them.


2 cups of all purpose flour

2 cups of sugar

1 cup of cocoa powder

1 cup of water

1/2 cup of canola oil

1/2 teaspoon of baking powder

2 teaspoons of vanilla extract

1 teaspoon of salt


Preheat your oven at 180 degrees Celsius. In a large bowl, combine the sugar, cocoa powder, oil, baking powder, salt and vanilla. Mix everything carefully until well combined. Add the flour, water and mix until smooth (but don’t over mix). Pour into pan and bake for approximately 20-25 minutes. Let it cool completely before slicing.

Enjoy guys!

Super Eggy Vegan Tofu Scramble


Tofu scramble is one of my favourite things to eat for breakfast because it is so delicious, easy and quick to make particularly if you have a busy schedule! You can also keep this recipe for the weekend and eat it along with Vegan pancakes. If you are new to Veganism and miss scrambled eggs, this recipe is definitely for you because the taste is so similar. For this yummy recipe you will need:


1 block of firm or extra-firm tofu

1 large onion

3 or 4 pimentos

1 bell pepper (optional)

Salt (to taste)

Black pepper (to taste)

Garlic powder (to taste)

Onion powder (to taste)

2 teaspoons (or more) of turmeric powder


Remove tofu from pack and using a clean cloth, very carefully pat-dry it. Set aside.

In a greased frying pan, add chopped onion, pimentos, bell pepper (optional) and sautee for a few minutes. Using your fingers, crumble the tofu into little pieces and add them to the pan. Mix everything thoroughly and let it cook for a few minutes at medium heat. Add now salt, black pepper (optional), garlic and onion powder and stir everything until well-combined. Let it cook for a couple of minutes and then add the turmeric powder, feel free to add a little more if necessary, you want the white tofu to turn into a gorgeous and beautiful yellowish colour. Mix everything and let it cook for a few more minutes and that’s about it! You have some delicious and tasty tofu scramble.

Like everything else, make sure to taste, taste and taste while you are cooking. Seasoning is key, so you want to ensure it is not bland.

Happy Carnival everyone!