Banana Pancakes 2

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Added by Serg
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: makes 10-12 pancakes

¾ cup whole wheat pastry flour
¾ cup unbleached white flour
2 teaspoons baking powder
1 cup mashed ripe bananas
1 tablespoon egg replacer mixed in ¼ cup cold water
1 tablespoon Wonderslim fat replacer (or Prune Puree)
1 cup soy or rice milk

Mix the flours and baking powder together in a bowl. Place the bananas in another bowl and mash well. (This is about 2 ½ bananas.) Mix the egg replacer and water and beat until frothy. Add to bananas and mix well. Stir in the Wonderslim fat replacer and the soy or rice milk and mix again. Pour into the dry ingredients and stir to mix. Do not over-beat.
Heat a non-stick griddle over medium heat. Pour ¼ cup mixture onto heated griddle and flatten with the bottom of your measuring cup. Flip and turn over when the first bubbles start to appear. Cook until brown on both sides. Repeat until all mixture has been used.

• This makes a delicious, light pancake that rises as it cooks. For a slightly thinner pancake, (or if you let your batter sit too long before using) thin batter with a little more non dairy milk, stirring to mix well before ladling onto the griddle.
• This may also be made with all whole wheat flour. It will be slightly heavier in texture.
• These may be refrigerated and heated in the microwave or oven at a later time. They may also be frozen and heated in a toaster.
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