Vegan Banana-Pecan Pancakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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you can substitute any kind of nut- or even chocolate. the batter is quite thick, so i recommend making smaller pancakes, and 3 to a pan. from vegan with a vengeance. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
1 1/4 cups very-well mashed bananas |
1 1/2 cups soymilk, plus |
1 teaspoon vinegar (let sit for 5 min) |
1 tablespoon canola oil |
1 teaspoon vanilla extract |
1/2 cup pecans, chopped |
cooking spray, for the pan |
Directions:
1. sift together the flour, baking powder, baking soda, salt and cinnamon.
2. in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
3. pour the wet ingredients into the dry and mix but do not over-mix.
4. fold in the pecans.
5. brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
6. working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
7. transfer to a large plat and cover loosely until the rest are done.
8. serve warm.
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