Banana Pancakes

Source: The Parkdale Potluck Cookbook
Date tried: July 7, 2012
Yield: 4-6 pancakes
Time needed: 10-15 minutes

You can tell from the list of ingredients that this contributor to the Parkdale Pot Luck Cookbook regularly has vegan ingredients on hand.  If you haven’t tried rice milk or carob chips yet, now is your chance.  Don’t have time to shop for them?  Just use your regular milk and chocolate chips.  Butter, margarine or a light vegetable oil can replace the coconut oil but won’t give the same delightful flavour.

I made these rather thick and hearty this morning, but if you prefer a thinner, lighter pancake, just adjust the quantities of flour and rice milk to get the desired consistency.


Banana Pancakes

Banana Pancakes

Banana Pancakes
¼ to ½ flour mix (e.g. half rice flour, half quinoa flour)
2 Tbsp. ground flax
1 Tbsp. ground pumpkin seeds
1 Tbsp. hemp protein (optional)
1 egg
1 mashed ripe banana
¼ cup apple purée or applesauce
¼ cup rice milk
1-2 Tbsp. coconut oil (for cooking)
2 tsp. carob chips (optional)

Process seeds in coffee grinder or food processer ifcnecessary.
Thoroughly combine flour, flax, ground seeds and hemp protein.
In a separate bowl, mash the banana and beat in the egg.
Add apple purée and rice milk to banana mix.
Add dry ingredients and mix just until all is moist, and batter has the desired consistency.
Add carob chips if using.
Heat coconut oil in fry pan.
Spoon batter into pan.  Flip pancake when top is bubbly.

Extra pancakes can be cooled, frozen and reheated later in a toaster oven.


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