banana pancakes.

bananapancakes
Here is a simple banana pancake recipe that turned out really great and you can whip up in no time! Its adapted from this recipe here.

    • 1 ripe banana
    • 2/3 cup almond milk
    • 3/4 cup flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon cinnamonOptional: Chocolate chips or blueberries.

Instructions

  1. In a blender or food processor, puree the banana with the almond milk.
  2. In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries or chocolate chips if going this route.
  3. Grease your skillet over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat.
  4. Serve pancakes with maple syrup and enjoy
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203. banana chocolate chip flapjacks.


Milo woke up telling me he wanted pancakes for breakfast, so I broke out the ol’ vegan brunch book, since its been a while since I’ve made anything from that gem of a cookbook. I made these since they had bananas in them (healthy) but made a few with some chocolate chips in them too since they are milo’s favorite. He got two regular and one chocolate chip, so thats not so bad, is it?

I’ve mentioned before I really dislike making vegan pancakes because they just don’t usually turn out right. These actually turned out pretty good! I burned the first few and had to start over because my pan was too hot for too long, but once I got going I got into the groove and made it work. Another pancake success!

60. johnnycakes.

One of the most memorable things I have ever eaten were the Johnnycakes at Paradox cafe in Portland. They were so so good. When it comes to corn -like pancakes I’ve never had anything even close to as good as those were. Until tonight. I made this recipe from the post punk kitchen (one of my favorite sites!) and planned to eat them savory, eating them with rice and beans, seitan and avocado. Only, we tried them with syrup and the memories of eating them in Portland suddenly came back. BINGO. These taste ALOT like those from that day.

Here’s the recipe, which was taken from here

1 cup corn, fresh or frozen (thawed if frozen)
1 cup plain almond milk
1 1/2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons canola oil
2 tablespoons fresh lemon juice

Spray oil

In a blender, pulse the corn and almond milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.

Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.

Spray the pan with oil and use ΒΌ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.

Keep finished Johnnycakes on a plate covered with tinfoil as you prepare the rest. Serve with pure maple syrup and a few blueberries if you have them.

29. pancakes.

One of the things I can not make to save my life is vegan pancakes. I hate making them. HATE IT. Ask me to make pancakes, and Ill usually do it because I like to cook food for people, but I end up in the worst mood afterwards because they NEVER turn out right. They always turn out rubbery and gummy. I watched my friend emily make pancakes one morning and she shared some tips with me and made it look pretty easy – and that gave me some hope. Then I made them myself a few weeks later and they still came out gummy and gross.

Pancakes should be light and fluffy inside, and a tiny bit of crispy on the outside. I just don’t see this happening with vegan pancakes. I can only remember two times ever eating vegan pancakes and they taste the way pancakes are supposed to taste. Once was in portland, (of course) at Laurelthirst. My friend swore these were the most amazing pancakes you will ever try – and we went specifically for them, and I chickened out and got a breakfast burrito. I tried a bite of hers and I’m still kicking myself, about four years later, that I didn’t order them. The second time was recently at Bleeding Heart Bakery. (sadly, i was just there and they are no longer on the menu…..sad face.)

I saw a photo of these pancakes somewhere on the internet and have been waiting for the opportunity to give making pancakes another try. I went for this recipe because in the photo, the pancakes LOOKED like pancakes should be, and they directly address pancakes being fluffy, not gummy. They claim that almond milk works better than soymilk, and of course overmixing leads to gummy pancakes. So I gave it a whirl this morning and to my surprise, I WILL be making pancakes again. These were amazing and just like pancakes should taste!

Dry Ingredients
1 Cup All Purpose Flour
1 Teaspoon Ener-g Egg Replacer, Unprepared
1/8 Teaspoon Sea Salt
1 Tablespoon Turbinado Sugar
1 & 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda

wet ingredients
1/2 Tablespoon Smart Balance Light Buttery Spread, melted
1 & 1/4 Cup Almond Milk (don’t sub another milk!)

In a small mixing bowl mix together dry ingredients, then add wet and fold together slowly. Do not stir too much because it could result in a gummy and rubbery pancake. Fold and lightly stir until you have a lumpy mixture.

I find that pancakes cook best on a heavy cast iron skillet. Thin metal skillets just don’t absorb heat very well and you may wind up with a scorched pancake that isn’t done in the middle.

In any case, place the skillet on the stove, spray it with a bit of canola oil and turn it on high for a minute or two to get it heated. Turn it down to medium-low heat and pour 1/3 cup of the batter onto the skillet. After a few minutes take a peek at the bottom of the pancake to make sure it’s not burning. I like to see bubbles come to the top surface of the pancake before I flip it over, which means it’s almost cooked in the middle. Then flip and cook until golden brown on the other side.

It’s important to not stir the pancake batter again. So when you dip batter out to make your next pancake, don’t stir it around.

Nutritional Facts
Servings 7 Serving Size 1 Pancake
Calories 83
Fat 0.9g
Carbohydrates 16g
Protein 1.9
Fiber .60g
Sugar 2.70g
Sodium 61.50mg