Very Banana Pancakes

Monday, April 6, 2015

Banana pancakes are my favorite way to use aging bananas.  As long as the meat doesn't start to blacken, a soft, black-peeled banana is perfect for this recipe.  The problem I have with banana pancakes, though, is they never seem to have enough banana flavor.  Banana liqueur perfectly boosts the flavor to give these pancakes a great banana taste.  When I can make a batch big enough to satiate everyone in the house, I freeze the leftovers for fast, easy breakfast snacks.

Banana Pancakes
Wet Ingredients:
2 bananas
2 cups unsweetened soy milk
1 tbs vinegar
2 tbs maple syrup
2 tbs vegetable oil
1 tbs banana liqueur
1 tbs ground flax seed

Dry Ingredients:
1 3/4 cups flour
1 tbs baking powder
1/2 tsp baking soda
1/2 Tbs salt
1/4 tsp cinnamon

Preheat a griddle or heavy bottomed pan over medium heat.  Heat oven to 200 degrees.

Mash the bananas in a large bowl.  Add the soy milk and vinegar and set aside for a couple minutes, until the soy milk thickens from the vinegar.  Add the other wet ingredients, including the flax.  In a separate bowl, add and mix the dry ingredients.  Stir the dry ingredients into the wet ingredients.  Do not over stir.

Oil the griddle and pour about 1/3 cup batter per pancake.  When the batter bubbles and dries around the edges, flip and cook until the bottom side browns.  Place on a cookie sheet in the oven until all pancakes are cooked.

12 Servings:  145 cal (4g fat, 24g carbs, 4g protein)

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