Banana Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 204.9 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Banana Pancakes calories by ingredient
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Recipe adapted from Vegan Comfort Food by Alicia Simpson. Recipe adapted from Vegan Comfort Food by Alicia Simpson.
Number of Servings: 10


    - 3/4 cup all-purpose flour
    - 3/4 cup whole wheat pastry flour (regular whole wheat
    will work in a pinch, or more all-purpose flour)
    - 2 Tbsp granulated sugar
    - 1 Tbsp brown sugar
    - 2 1/2 tsp baking powder
    - 1/4 tsp salt

    - 1 1/2 cups nondairy milk (I like to use 1/2 cup soymilk and
    1 cup almond milk, but you can use any combination)
    - 1 medium ripe banana (you can unthaw a frozen (peeled)
    banana if you like)
    - 1 tsp vanilla extract


- Sift flours, sugars, baking powder, and salt in medium bowl. Whisk, to keep things light

- pour in nondairy milk, banana, and vanilla. Gently milk until just moistened. Some lumps are OK.

- preheat lightly greased cast iron or nonstick griddle or skillet or frying pan until hot but not smoking. Ladle batter whatever size you like and cook for about 3 minutes, until bubbles form on the top. Then flip, and cook about 3 min on the other side until golden. Before I add the next batch I like to spray the pan with some non-stick spray.

If you use 1/3 measuring cup of batter per pancake, it will make about 10 pancakes.

Number of Servings: 10

Recipe submitted by SparkPeople user GNOMOSAPIEN.

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