I thought I was doomed to a future of disappointing, rubbery, flat-as-a-pancake vegan pancakes. But praise the LORD for this recipe, which I found on post punk kitchen and tailored to my own purposes below:
BANANA CHOCOLATE CHIP PANCAKES
Ingredients
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups soymilk
1 teaspoon apple cider vinegar
1 tablespoon oil (I used peanut, but canola or vegetable will do)
3 small-med bananas
1/2c vegan dark chocolate chips (I used Ghiradelli)
For topping:
Vegan margarine (try Earth Balance! So good)
1/2c Pure maple syrup
1/2c Fresh strawberries, blueberries, or sliced bananas
1/4tsp cinnamon
Directions
Sift together dry ingredients.
In a separate bowl, mix soymilk and vinegar. Let sit for five minutes.
Mash bananas with a fork or in a blender until very smooth. Mix in other wet ingredients. Pour wet into dry. Do not overmix.
Grease a large nonstick skillet. Get the pan nice and hot, then lower the heat to medium-low. Ladle the batter onto the skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with oil for each batch.
For maple syrup topping:
In a microwave safe bowl, combine sliced fruit or berries with maple syrup and cinnamon. Microwave on high for 30 seconds.
Spread margarine on pancakes and smother those babies with hot berries. YEAH!
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