Vegan Banana-Pecan Pancakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 1/4 cups very-well mashed bananas
- 1 1/2 cups soymilk, plus
- 1 teaspoon vinegar (let sit for 5 min)
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- cooking spray, for the pan
- sift together the flour, baking powder, baking soda, salt and cinnamon.
- in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
- pour the wet ingredients into the dry and mix but do not over-mix.
- fold in the pecans.
- brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
- working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- transfer to a large plat and cover loosely until the rest are done.
- serve warm.
flour, baking powder, baking soda, salt, ground cinnamon, verywell, soymilk, vinegar, canola oil, vanilla, pecans, cooking spray
Taken from www.food.com/recipe/vegan-banana-pecan-pancakes-224147 (may not work)