If you are even remotely southern, you have probably had classic banana pudding in your lifetime.
Sweet vanilla pudding, sliced bananas, vanilla wafter cookies, topped with the most perfect, light and fluffy, golden brown peeked meringue!
It’s a work of art and a thing of beauty. I dream about banana pudding at night. So what is one to do when they can’t wait for dessert? You turn your favorite dessert into breakfast, obviously!
So may I introduce you to the vegan banana pudding pancakes! Perfectly fluffy pancakes, vanilla pudding, bananas, crushed vegan vanilla wafers. and sweet aquafaba meringue! I can not think of a better way to start my day than with these pancakes!
INGREDIENTS:
1 batch sweet aquafaba meringue
3-4 bananas, sliced
1 cup vegan vanilla wafter cookies, crushed (use store bought or follow the link to our homemade recipe)
For the pudding:
3 1/2 cups diary free milk ( we used almond)
1/4 cup tapioca or corn starch
3/4 cups sugar
1 teaspoon vanilla extract
pinch of salt
For the Pancakes:
2 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanila extract
2 tablespoons melted butter
2 tablespoons sugar
2 1/2 cups non dairy milk
Instructions:
Prepare the aquafaba meringue according to instructions and set aside
Add the ingredients for the pudding to a medium/large sized pot. Whisk in the starch so there are no lumps, and heat the mixture over medium heat. Continue to stir the mixture for about 5 minutes or until it has thickened to thin pudding consistency. You don’t want the pudding too thick because you want to be able to drizzle it over the pancakes. Once pudding has thickened, remove from stove top and set aside.
Whisk dry pancake ingredients together. Add in the wet ingredients and mix until there are no lumps.
Heat a large skillet or griddle over medium heat. Add a teaspoon of butter or some spray oil to the pan. Once the pan is nice and hot, scoop out pancake batter using a 1/4 cup measuring cup. Do not over crowed the pan. When tiny bubbles form and pop in the batter, the pancakes are ready to flip. If you notice the pancakes are too dark or beginning to burn, reduce the heat on your stove. Repeat with remaining pancake batter.
On a baking sheet, make stacks of pancakes 3-4 high. If you want you can spread a little pudding between each pancake in the stack. I think it makes them extra yummy, but you can also just wait and drizzle it on at the end. Scoop a large dollop of sweet aquafaba whip on top of each stack. Set oven to broil. Once the coils are red in the oven, place the pan inside and DO NOT TAKE YOUR EYES OFF OF THE PANCAKES FOR EVEN A SECOND!!!! You just want the meringue to brown at the peeks. it will go from beautiful golden brown, to inedible black char in a matter of seconds, so once the aquafaba has started to brown, remove the pan from the oven.
Using a spatula, transfer pancakes to a plate. Drizzle each pancake stack with vanilla pudding, and top with sliced bananas and crushed cookies.
Serves 4-6
