This is what happens when you turn banana bread into breakfast food. With a small adjustment in ingredients the batter for quick bread becomes batter for Sunday morning breakfast pancakes. I further modified this – veganized – from a recipe from the Whole Foods recipe site. The dairy products were exchanged for vegan equivalents; I completely omitted the canola oil and used 100% whole wheat pastry flour instead of a combination of whole wheat flour and AP flour. The addition of toasted nuts or chocolate chips would be wonderful.
Banana Bread Pancakes
2 cups whole wheat pastry flour
2 tbsp. flaxseed meal
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. powdered stevia
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then let sit for a minute)
3 very ripe bananas, mashed
2 cups unsweetened soy milk
2 tsp. vanilla extract
1/2 tsp. orange zest (optional)
In a large bowl, stir together the whole wheat pastry flour, flaxseed meal, cinnamon, baking soda, salt and powdered stevia. In a medium-sized bowl, whisk together the mashed banana, egg replacer/water mixture, soy milk, vanilla extract and orange zest, if using. Whisk this mixture into the flour mixture and stir to combine – don’t overdo it. Set aside for about 15 minutes and meanwhile, heat the oven to about 175F and put the breakfast plates in to warm up. You can also keep cooked pancakes in the oven while you cook the remainder of the batter.
Heat a skillet or large griddle, lightly spray with oil, and ladle on 1/3 cup or so of batter. Flip the cakes when bubble start to appear on the surface, then cook an additional 3 minutes or so. Continue until all of the batter is used – then serve with real maple syrup or your favorite topping.