Vegan Brainless Banana Pancakes
Nutritional Info
- Amount Per Serving
- Calories: 246.6
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 384.6 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 3.5 g
- Protein: 9.3 g
View full nutritional breakdown of Vegan Brainless Banana Pancakes calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
So yummy and sweet ... you don't even need syrup!So yummy and sweet ... you don't even need syrup!
Ingredients
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1 cup flour2 tsp baking powder1 banana, mashed1 1/4 cups soy milk1 tbsp sweetenersliced fresh fruit (garnish)
Directions
1. In a large bowl, sift the flour and baking powder together.
2. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining soy milk to the dry mix and stir together until "just mixed."
3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.
4. Garnish with fresh fruit and maple syrup.
Makes 3 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
2. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining soy milk to the dry mix and stir together until "just mixed."
3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.
4. Garnish with fresh fruit and maple syrup.
Makes 3 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Rate This Recipe
Member Ratings For This Recipe
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I've made these using a VERY ripe banana, thus eliminating the sweetener. I, too, used a 50/50 whole wheat, white flour mix and instead of skim milk, ued unsweetened vanilla almond milk---40 calories a cup!
I also added ground flax and a bit of wheat germ to super-pack these with nutrition! - 12/23/07
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Yummy! but I didn't use anywhere near the amount of sweetener suggested! And I used a 50/50 mix of regular with whole wheat flour to add a bit more fiber to the mix. Great way to use up that last almost too ripe banana. If you do use syrup and fruit, remember to add those to your nutrition tracker. - 5/28/07
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I would rename this Vegan Brainless Banana Flatbread. AND not even sweet flatbread. As many stated though, it is a good starter recipe to tweak to your own recipe. Mine was closest to SPARKLE72023 but I added cinnamon, raisins and sweetened almond milk. AND 2/3 and 1/3 with the flours.Could serve 6. - 4/16/13
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Although I made some substitutions/additions these were great! My husband even liked them! Substitutions: 1 cup ww flour, unsweetened soy milk, honey instead of sweetener, 1 tsp cinnamon & vanilla, & for half the batter I added blueberries. Made 9x1/4 cup cakes. Top: organic vanilla yogert & berries - 8/14/10
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Replace the flour with WHOLE WHEAT FLOUR or other whole grain grain flour alternatives and this recipe is great. I make pancakes almost everyday as I am pretty active physically and need a protein carbo boost.... instead of soy milk I use regular milk and 2-3 egg whites, as I'm not a vegan ;) Cheers - 1/16/09
