Category Archives: Pancakes

Gluten-Free Chocolate Granola Pancakes w/ Chocolate Coconut Sauce. Sugar- and Oil-free.

Pancakes on PlateMy continuing gluten-free story…over the past few months I’ve been trying out more GF recipes and using different mixes to see how they bake up.  I’ve found that – for me, at least – GF pancakes come out less dense and more cakey (rather than kind of damp in the middle…) than wheat pancakes.  This is a good thing.

The inspiration for these pancakes comes from the Chocolate Granola with Red Berries recipe from Compassionate Cuisine.  This granola was begging to have some pancake wrapped around it.  And it’s a well-known fact that everything, even breakfast, tastes better with chocolate sauce on top.

Note: the sugar- and oil-free in the title refer to the pancakes and the chocolate sauce.  There is coconut oil and maple syrup (yes, it’s sugar) in the granola.

Whole Grain Gluten-Free Pancakes
Makes 14
1 1/4 cup nut milk
~1 cup water
1 tbsp. apple cider vinegar
1 tbsp. flaxseed meal + 6 tbsp. water (whisk together then let sit for a few minutes)
2 tsp. vanilla extract
1 3/4 cups whole grain gluten-free mix (I use King Arthur Flour’s Whole Grain Mix)
1/2 tsp. powdered stevia
3/4 tsp. xanthan gum
1 tsp. baking powder
3/4 tsp. baking soda
pinch salt

While you mix up the batter, heat a skillet or griddle.

In a large bowl, combine the GF mix, powdered stevia, xanthan gum, baking powder, baking soda, and salt.  In a small bowl, whisk together the nut milk, apple cider vinegar, water, flaxseed meal mixture, and vanilla extract.  Pour the wet ingredients into the dry and stir well to combine.  If the batter seems too thick, add more water.  Let the batter sit for a few minutes.

Spoon batter onto the skillet or griddle and drop a tablespoon or so of chocolate granola over each pancake.  Cook until the top dries and small bubbles pop up on the surface of the pancake and then carefully flip and cook for a few more minutes – these are thick pancakes.  Serve piping hot with additional granola, if desired, and chocolate sauce.

Chocolate Granola

Chocolate Granola with Dried Cherries & Ginger
Makes about 6 cups

1/4 cup coconut oil
1/4 cup double dutch or regular cocoa powder
1/2 cup maple syrup
1 cup brown rice puff cereal
2 cups regular oats
1/2 cup slivered almonds
1/2 cup pecans, chopped
1/3 cup unsweetened coconut flakes
1 tsp. cinnamon
1/2 cup dried tart cherries
1/4 cup crystallized ginger, chopped

Preheat oven to 275F.

In a large bowl, stir together the cereal, oats, almonds, pecans, coconut, and cinnamon.  In a small saucepan, warm up the coconut oil, cocoa powder, and maple syrup and whisk until combined.

Pour the cocoa mixture over the dry ingredients and stir until everything is evenly coated with the sauce.  Place in the oven and bake for about 10 minutes.  Remove pan from the oven, stir, and return to the oven for another 10 minutes.  Keep checking and stirring at 10 minute intervals until the granola is a deep, rich brown.  During the last 10 minutes, stir in the cherries and ginger.

Remove from the oven and allow to cool, stirring once in a while to keep the granola from clumping too much.  Cool completely before storing.

Date Coconut Chocolate SauceDate-Coconut Chocolate Sauce
Makes 1 1/4 cups

1 cup dates, soaked
1 tbsp. double dutch cocoa powder or cocoa powder
1/4 cup water
3/4 cup coconut milk
1/4 tsp. coconut extract, optional

Place all ingredients in a blender and process until very smooth.  Gently heat on the stove top or in a microwave.

P.S. this sauce works deliciously as an add-in to hot chocolate…

Chocolate Granola Pancakes

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The Great Vegan Bean Book Tour: Enchanted Vanilla Pancakes w/ Chai-Spiced Peach Compote (and a giveaway)

Vanilla PancakesI love the noble sound of Kathy Hester’s newest cookbook, The Great Vegan Bean Book. I know beans are considered to be one of the humblest of foods, but considering how often I eat them and how versatile they are, they seem pretty darn great to me. Even though I thought I had a pretty good handle on how to get the best out of beans, Kathy Hester puts me to shame. She has a new cookbook out that features beans – all kinds of beans – that take us from breakfast all the way through to sweet and healthy desserts.

The Great Vegan Bean Book

I’m familiar with Kathy from her wonderful book, The Vegan Slow Cooker, that I reviewed last year. It’s a well-worn, well-thumbed cookbook on my shelf – a classic for slow cookery. Her Bean Book is another winning collection of recipes that I know will become just as dog-eared. The photos (by Renee Comet) are simple and beautiful and showcase what matters – Kathy’s delicious recipes.

So, why do I love Kathy’s cookbooks and why do I return to them again and again?

  • Her recipes are simple and quick to put together;
  • like me she goes light on refined ingredients and uses low amounts of oil and sweeteners;
  • her recipes are consistent and reliable. I know they’re going to work, and most importantly;
  • everything I’ve made has been delicious.

You can purchase any or all of Kathy’s cookbooks here, and be sure to visit her site, Healthy Slow Cooking, for more recipes. By the way, Kathy was a participant in the May 11 Potluck (check out her recipe for Vanilla Rosewater Parfaits) and she also sponsors the event – so please show her some vegan food blogger luv!

Today, I’m happy to be able to share her recipe for Enchanted Vanilla Pancakes with Chai-Spiced Peach Compote (reprinted here with permission). This combination is my ideal Sunday breakfast. Over the past couple of weeks, I’ve made many other recipes from the book and I’ve shared those photos below the recipe.

Enter the giveaway below – it’s open from today until June 14. (Sorry, my overseas friends – this giveaway is open only to those in the U.S. and Canada.) There are many other opportunities this month to win a copy of Kathy’s book – check out the list of participating blogs right here!

Vanilla Pancakes from Above

Enchanted Vanilla Pancakes with Chai-Spiced Peach Compote
Makes ~12

Dry Ingredients:
1 cup whole wheat pastry flour (use a gluten-free mix if you prefer)
1 tsp. baking powder
1/4 tsp. salt

Wet Ingredients:
1 1/2 cups cooked white beans (or 1 15 oz. can), rinsed and drained
1 1/2 cups non-dairy milk, vanilla if possible
1/2 cups rolled oats
2 tbsp. olive oil or water
2 tbsp. agave nectar
1 tbsp. ground flaxseed mixed with 2 tbsp. warm water
1 tsp. vanilla extract

To prepare the dry ingredients, mix all the ingredients in a large bowl.

To prepare the wet ingredients, add all the ingredients to a food processor and puree. Add the puree to the dry ingredients. Mix with a wooden spoon until thoroughly combined.

Heat a nonstick skillet over medium heat. you can cook a few at a time, but make sure not to crowd them in the pan. Cook until you can see a few bubbles on the top and the edges are dry, then flip and cook a few minutes more until the pancake is cooked through.

*I made the batter up the night before, stored it in the refrigerator and the pancakes cooked up beautifully.

Chai-Spiced Peach Compote
5 peaches
1 tsp. cinnamon
3/4 tsp. cardamom
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetener of your choice, to taste

To prepare the compote, cut the peaches in half, remove the stone, and remove the peel. If the peaches are ripe enough, the skins will peel off easily. Cut into small pieces.

Add all of the ingredients to a saucepan and bring to a simmer over medium-high heat. Decrease the heat to low, cover, and cook for 15 to 20 minutes until the fruit is cooked through.

Chickpea Greek Salad


Pineapple Rum Beans

Pecan Chocolate Chip Chickpea Cookies

Thai Soup



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Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free

Mango Lime Pancakes in a StackI love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:

Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup

but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot.  This recipe has been shared on Healthy Vegan Friday!

Mango Lime Pancakes with Ginger & Coconut
Makes 16

1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
juice of 1 lime
zest of 1 lime
1/4 tsp. pure lime extract (optional)
1 tbsp. fresh ginger, grated
1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided

Pop your breakfast plates in the oven and crank it to 200F. Heat a large griddle or skillet.

In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.

In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.

In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.

When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.

Serve with your favorite syrup.

Stack of Mango Lime Pancakes

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Mocha Spice Pancakes w/ a Simple Syrup

Mocha Spice PancakesThere’s nothing quite like pilfering a recipe – especially when you shamelessly pilfer one of your own recipes.  At least I’m giving myself credit – it’s just blogging etiquette.  These pancakes were inspired by my very own Virtual Vegan Potluck contribution for Mocha Spice Cake.  Even as I stirred the batter for that cake, I was dreaming of these pancakes.  But don’t limit yourself – this batter would make awesome waffles as well.

One year ago today: Warming Winter Stew with Cilantro Chimichurri

Mocha Spice Pancakes
Makes 16

1 1/2 cups whole wheat pastry flour
1/2 cup almond meal
2 tbsp. unsweetened cocoa powder
1 tbsp. Dandy Blend (a powdered herbal coffee substitute)
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1 large very ripe banana, mashed
1/2 tsp. vanilla extract
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and then let sit for a few minutes)
2 cups almond milk
1/4 cup maple sugar
1/4 cup cacao nibs
1 tbsp. crystallized ginger, chopped
toasted pecans, optional

SyrupSimple Syrup
1/4 cup pure maple syrup
1/2 tsp. Dandy Blend (or instant espresso powder, a dash of strong coffee or a few drops of coffee flavoring)
dash cinnamon

Make the pancakes:
In a large bowl whisk together the flour, almond meal, cocoa, Dandy Blend, baking powder, baking soda, spices and salt.  In a smaller bowl, combine the banana, vanilla extract, nut milk, maple sugar and flaxseed meal.  Stir in the cacao nibs and the crystallized ginger.

Pour the wet ingredients into the dry and stir until just combined.  Let the batter sit for about 15 minutes.

Ladle big spoonfuls of the batter onto a hot griddle that has been lightly spritzed with cooking oil.  Cook until bubbles appear on the surface of the cake, carefully flip, and cook for a few minutes.  Keep cooked pancakes in a warm oven (along with your plates) while you cook the remaining batter.

Make the syrup:
In a small saucepan, combine the maple syrup, Dandy Blend and cinnamon and heat until toasty hot.

Serve pancakes with chopped pecans and the syrup.

Pancakes on Plate

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A Month of MoFo: Banana Bread Pancakes with Cacao, Pecan & Walnut “Butter”

Banana Bread Pancakes 1

So a month of VeganMoFo begins.  I’m imaging the Internet staggering under the blow of vegan bloggers submitting their first posts today and I kind of like the thought.  I’m aiming for 20 posts this month, something I haven’t done for a long while – at least I think I haven’t done for a while – so wish me luck.  Here’s hoping inspiration hits and carries me through to October 31.  Which reminds me.  The vegan madness doesn’t end with the Vegan Month of Food.  The Virtual Vegan Potluck is scheduled for World Vegan Day, November 1.  I’ll be posting the details soon on how to enter.

Vegan MoFo Logo

It feels appropriate, somehow, to begin Vegan MoFo with a breakfast recipe.  Breakfast went from being my least favorite meal of the day – as a kid I could only just get down a bowl of Frosted Flakes – to being my absolute favorite one.  Though the first meal of the day Monday through Saturday is great, what I really look forward to is Sunday.  That’s when I roll out the big griddle or the waffle iron, warm up the almond butter, maple syrup and the plates (nothing like hotcakes on a warm plate), prepare big, steaming cups of chai tea and settle down with knife and fork in hand.  These pancakes are two-for-one, really.  You get a tasty breakfast, but you also get dessert.

Banana Bread Pancakes w/ Cacao, Pecan & Walnut “Butter”
Makes ~15 pancakes

2 cups whole wheat pastry flour
1/2 cup almond meal
1/4 cup unsweetened, flaked coconut
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
dash cardamom
2 cups coconut milk (or your favorite nut milk)
3 seriously overripe bananas, mashed (about 1 cup)
2 tsp. vanilla extract
8 dates, chopped and soaked overnight in 1/2 cup of orange juice, divided

1/2 cup walnuts
1/2 cup pecans
2 tbsp. cacao nibs
2 tbsp. hempseeds

Soak the chopped dates in orange juice the night before you plan to make pancakes.  The next morning, process the dates/OJ until smooth, then divide the mixture in approximately equal parts.  Half will go into the pancake batter and half will go into the nut butter mixture.

In a large bowl, whisk together the whole wheat pastry flour, almond meal, coconut, baking powder, baking soda, salt, cinnamon and cardamom.  Set aside.  In a medium-sized bowl or large measuring cup, combine the mashed bananas, milk, half of the date/OJ mixture and vanilla extract.  Make a well in the center of the dry ingredients and whisk in the wet ingredients.  Stir just to combine.  Set aside for about 15 minutes.

To make the nut butter, chop the walnuts, pecans and cacao nibs in the bowl of a food processor until chunky, but not finely chopped.  Add in the other half of the date/OJ mixture and the hemp seeds and process to combine.  Make it as smooth or as chunky as you desire.

Cook up your pancakes and top with the nut butter and generous amounts of sliced bananas.  (This batter would also work in a waffle iron.)

Nut Butter

Pancakes, Plain

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Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup

Pancakes Unadorned

Pancakes Adorned

I was an early fan of Martha Stewart and her various projects; I flatter myself to think I got in on the ground floor, back when her haircut was more housewife than inside trader.  Many years ago, however, we parted ways.  There was just too much Martha everywhere.  More importantly, I found her recipes to have a poor effort-to-taste ratio and then there was the heavy emphasis on animal products (how could she not when she names her paint colors after the hues of her chickens’ eggs?).  Having said all that, I retain a residual fondness for Martha.  Her energy, ambition, success, creativity and houses are awe-inspiring.  Recently I ran across a pancake recipe in an issue of MSL magazine – I believe the originals debuted at her birthday bash held at her Skylands estate – and made a mental note to make them.  It was the inclusion of nectarines that got me.  They are the taste of summer and my absolute favorite fruit.

The batter is my standard whole wheat one with the addition of a little spice.  A super simple syrup goes very well with these nutty, fruity, fluffy cakes.

Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup
Makes 15

1 3/4 cups whole wheat pastry flour
dash powdered stevia, optional
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cardamom powder
dash kosher salt
1 1/2 cups “buttermilk”
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together until frothy, then set aside to thicken)
1/4 tsp. vanilla extract
1-2 thinly sliced nectarines (use fruit that is slightly firm, not too ripe)

1/4 cup real maple syrup
1/2-1 tsp. coconut oil

toasted, chopped pecans, for sprinkling on top of the ‘cakes

In a small saucepan, gently warm the maple syrup and coconut oil.  Keep warm until ready to serve.

In a large bowl, whisk together the whole wheat pastry flour, stevia, wheat germ, cardamom, baking powder, baking soda and salt.  In a small bowl, combine the “buttermilk,” flaxseed meal mixture and vanilla extract.  Stir into the dry mixture and whisk just until everything is moistened and there  are no large lumps.  Let sit for about 15 minutes while you heat up the griddle and pop your plates in a 200F oven to warm.

Pancake Batter

Meanwhile, thinly slice the nectarines.  Set aside.

Apricot Collage

Drop batter by big spoonfuls onto a hot, lightly oiled griddle or pan.  Gently press slices of nectarine onto the tops of the ‘cakes.  Wait for the batter to start to bubble before turning.  When flipping the pancakes, lightly spritz the griddle with oil again otherwise the fruit will stick as it caramelizes.  Keep cooked pancakes warm in the oven until ready to serve.

(A little orange juice or orange zest would be a wonderful addition to the batter.  These are also delicious using fresh figs, as shown below.)

Fresh Fig Pancakes

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Stack ‘Em High: Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds

Stack of PancakesWhen I was a kid, I loved a thin, flat pancake – preferably made with Bisquick – adorned with a generous pat of butter and drenched, and I mean soggy, with real maple syrup.  It was the way pancakes should be eaten.  My tastes have changed in so many ways over the years and now I love thick, fluffy unrefined pancakes without a lot of sweetness (or oil).  Pancakes that can handle a big, messy schmear of crunchy peanut butter and a boat load of banana slices.  These whole grain pancakes can take the pressure, yet they’re tender and light.  And they’re loaded with flavor from the blueberries and ginger with a nice crunch from the sunflower seeds.  Freeze the leftovers and gently reheat in the microwave or toaster oven.

Sending a huge thank you and virtual hug to my new, sweet friend, Somer, at Good Clean Food.  What a beautiful person she is!  In a recent post she read about a knee problem I have and she immediately offered to send me some essential oils that she thought would help.  Yesterday I picked up her package at the Post Office and inside was a container with all these little bottles of oil!  Kel and I opened each one and had a good sniff!  Can’t wait to put them to good use.  Somer also included a long letter detailing information about each oil and how I should use it – handwritten, folks.  My handwriting is so bad one needs a Rosetta Stone to decipher it.  Anyway, her thoughtfulness touches me so much.  How lucky I am to have met wonderful people like Somer – all through blogging!  Here’s a photo of what Somer sent:

Essential Oils

Lastly, I’ll be posting the final Virtual Vegan Potluck update/reminder tomorrow and I’m going to try and get in touch with each blogger to find out if they need help or have questions.  I’ll also be sharing a great idea that Jason had – so please tune in tomorrow.  And kids: We go LIVE May 12!

Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds
Makes ~10

1 1/4 cups soy milk
1/4 cup orange juice
3/4 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/4 cup flaxseed meal
1/2 cup rolled oats
1/4 cup cooked brown rice
1/4 cup dried blueberries
1 tbsp. crystallized ginger, chopped
2 tbsp. sunflower seeds

I mixed the first 7 ingredients in my Vitamix, and then poured the batter into a big bowl to add the remaining ingredients, but this can easily be done by hand.  (Combine all the dry ingredients; combine all the wet ingredients in a separate bowl and then combine the two).  After everything is mixed together, set the batter aside for about 15 minutes.  Get your griddle or pan preheating as well.  I also warm plates in the oven at about 200F.  The cooked pancakes can also hang out in there until ready to serve.

If you find that that the batter has become too thick, add a splash of soy milk.  Lightly spray the cooking surface with oil and then drop the batter by big spoonfuls onto the preheated griddle or pan.  Turn the pancakes over when the edges start to firm up (my pancakes did not bubble, the usual indicator that it’s time to turn them).  Since these are thick pancakes, cook them thoroughly so they don’t end up with a soggy interior.

Serve pancakes with your favorite toppings.

Stacked Pancakes

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You’ve Come A Long Way, Baby (Pumpkin-Carrot Cake Ginger Pancakes)

Stack of PancakesLong ago, when Mikey liked Life cereal, when it was okay to wear an orange plaid shirt with brown cords and when, as my mother describes it, “the whole family looked as if it had the flu for a decade,” pancakes came in one flavor.  Pancake (a.k.a. Bisquick) flavor.  Sometimes you got crazy and chopped up some apples to add to the batter, or if you felt really wild you’d sprinkle on a few blueberries as the ‘cakes were cooking.  And then you looked around to make sure the neighbors hadn’t seen you do it.  Now there are all kinds of ways to make pancakes – you can even make them savory and eat them as dinner with yummy things stuffed inside of them.  (Some might be tempted to call these crepes, but I’m not talking about that flimsy cousin of the pancake.)  No one even thinks you’re nuts to do it.  This recipe certainly isn’t the craziest of the crazy, but compared to 1970s-era pancakes, they are downright zappy.  And I think you can dig it.

Pumpkin-Carrot Cake Ginger Pancakes
Makes 12

Plate of Pancakes1 1/4 cups whole wheat pastry flour
1/4 cup toasted walnuts or pecans, chopped
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
dash of cloves
dash of ground ginger
1 tsp. powdered stevia
1 tsp. fresh ginger, finely chopped or microplaned
1 – 1 1/4 cup “buttermilk” (soy milk + apple cider vinegar)
1 1/2 tsp. vanilla extract
3/4 cup pumpkin puree
2 cups grated carrot
cooking spray

In a large bowl, whisk together the flour, nuts, baking powder, cinnamon, salt, cloves, ginger and stevia.  Set aside.

In a small bowl, combine the fresh ginger, “buttermilk,” vanilla extract and pumpkin puree and mix until smooth.  Stir in the grated carrot.  If the batter seems to thick, add a little bit more soy milk.  Let the batter rest for 10-15 minutes.

Meanwhile, heat the oven to 200F and put your plates in there to warm.  Warm your griddle or pan as well.

When the griddle is hot, lightly spray with oil and spoon on about 1/4 cup or so of batter.  You may have to nudge the batter to get an even layer – bits of carrot will stick out – that’s okay.  Flip the cakes when you start to see bubbles on the surface.  Cook for a few more minutes and transfer the cooked cakes onto a plate and put in the oven.  Continue with the remainder of the batter.

Serve with your favorite pancake accompaniments.  You already know that my faves are chunky natural peanut butter, toasted nuts and sliced bananas.

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Banana Bread Pancakes

Banana Bread Pancakes on PlateThis 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
Makes 20-22

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.

Banana Bread Pancakes

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