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Vegan Flapjacks

Chocolate Banana Pancake Recipe

Try this high-protein vegan option for breakfast, when guests come or great for preparing for boat snacking. Shown here with the works, but delicious as a late night snack with jam or naked on a passage, (the pancakes that is). All plant-based, no eggs, no dairy, no oil/butter, (but I cheat with greek yogurt on the side).

Ingredients:

  • 2 tbsp ground flax seeds

  • 1 tbsp chia seeds

  • 2-3 bananas

  • 3 cups of buckwheat flour* OR 2 cups buckwheat and 1 cup almond flour or oat flour

  • 2-3 cups to taste of protein powder mixed with water OR vegan milk of your choice (soy, almond, coconut, etc.). Pea flour has a ton of protein in it too it just creates a texture you might need to grow accustomed to but if you want more protein use one cup of that and 2 cups of buckwheat.

  • 1 tsp baking soda or in EU one package of baking powder (levure)

  • 1 tsp vanilla or in EU one package of vanilla sugar

  • 1 tsp nutmeg

  • 1/2 cup of chocolate (flakes, ground bar, coco/cacao powder with sugar or anything else you can find in your voyage), I can get really creative finding chocolate to use in tiny markets.

  • To sweeten you can add some stevia but the bananas make it pretty sweet as it is.

  • If you are feeling nutty, add almond slices or chopped walnuts.

Makes enough for two people for two meals. I make more than enough because Stephane will snack on them or we can enjoy the next morning too.


No fuss prep:

Mix two tablespoons ground flax seed and two tablespoons of chia seeds in a half a cup of warm water and set aside. This is your vegan egg, it's ready when it's sort of mushy.


Mash bananas in mixing bowl, add vegan egg and stir up.


Put all the other ingredients in the bowl and mix away.


Add your milk or protein/milk mix until it has the consistency you like. For flatter pancakes add more liquid, for fatter pancakes use less.


Grill to preference.


*About Flour for Vegan Cooking:

We try to keep our flour pure and gluten-free flour has a super gross aftertaste. My absolute favorite flour in the world is Treblec Farine De Sarrasin - Buckwheat Flour From Brittany. In France it's super cheap but in the US it can be pricey so don't buy it online. It's not as grainy as what we see in the US, it's finer flour which is great for baking and you can mix it with other things, like cornflour, almond flour, rice flour, coconut flour, etc. to get different tastes in your food. If you stock your galley and see it somewhere, buy as much of this as you can and store it. Otherwise, Bob's Red Mill works just fine.


You can also mix flours to find your own unique taste. For cookies I use more almond flour and less buckwheat, for breads/griddle cakes I use cornflour with buckwheat, you get the idea.


Then add all your favorite toppings and enjoy! Top with anything you want, I like frozen cherries and almonds, coconut syrup or with greek yogurt on the side.


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