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.
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)
