These were really tasty and hit the spot for my family yesterday. We had them for lunch! I will say that If you are looking for good old fashioned moist fluffy pancakes, this is not the recipe for you! If you are open to new things, then this vegan recipe filled with banana goodness then this is the recipe for you! It is a perfect way to use up those browning bananas. Normally i would use whole wheat flour, but some of my kids are getting over being sick, so I used white flour to make them a little lighter and easier for digestion. This is actually a great meal for recovering tummies with the bananas and simple carbohydrates. Enjoy this recipe!
Spiced Banana Pancakes (taken from “Vegan Planet” by: Robin Robertson)
- 3 medium size bananas (the riper the better)
- 1 1/4 C. unsweetened soy milk
- 1/8 tsp. allspice
- 1/8 tsp. cinnamon
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2 Tbsp. sugar or honey
- 1 1/2 C. unbleached all-purpose flour or white whole wheat flour
Mash bananas in a large mixing bowl with a fork. Add soy milk, allspice, cinnamon and salt and whisk together. Add remaining ingredients and whisk until mixed completely. If the batter is too thick, add a little more milk. Heat skillet to medium-low. Use a generous amount of non-stick spray such as organic non-GMO canola oil for each batch that you cook. The key to these pancakes because of the presence of the banana is to make sure the pan is nice and hot before cooking. Also, make sure you completely cook one side of the pancake before flipping. Serve with 100% pure maple syrup and some banana slices on top if you wish. Strawberries would also be delicious!