Friday, March 15, 2013

Banana Cream Pancakes = Vegan Breakfast Goodness!

It seems to me that breakfast is often the most difficult meal for vegans.  Unless you're into lots of bread or smoothies, the options can feel kind of limiting - pretty much every traditional breakfast/brunch menu is heavily dedicated to eggs or pork or cheese...  

What to do when these items don't suit you, and you're not in the mood for a bagel with hummus?

I offer you the banana cream pancake.

Vegan Banana Cream Pancakes
(Adapted from Eat, Drink, and Be Vegan)
yield: 10 pancakes

1 1/3 c white whole wheat flour, or gluten free flour blend
1 T baking powder
1/2 t nutmeg
1/8 t sea salt
1 c coconut milk
1/2 c almond or soy milk (preferably unsweetened)
1 c overripe banana (about 1 large banana), squished
1 t vanilla extract
canola oil, grapeseed, or coconut oil
In a large bowl, add flour and sift in baking powder.  Add nutmeg and salt and stir to combine well.  In a blender combine the milks, banana, and vanilla and blend until very smooth.  Transfer wet mixture to dry mixture and stir gently just until evenly mixed.  (do not overmix!) 

On medium-high, heat a skillet for a few minutes until hot, then reduce heat to medium/medium-low.  Oil the pan generously (or use a non-stick pan), and using a large spoon, scoop batter into pan to form medium sized cakes.  Allow to cook on the first side for several minutes, until small bubbles start to form in the center.  Flip pancakes to lightly brown the other side, for 1-2 minutes.  Repeat with the remaining batter and serve immediately.

*Things I love about this recipe: there's no added sugar or fats in the batter; it's sweetened by the ripe banana and is super luscious from the coconut milk.  I count this as good-enough justification for topping the cakes with a little extra maple syrup. 
*Things about this recipe that  I wish were different:  these stick to the pan like white on rice unless you use a non-stick surface or a LOT of oil.  Just be forewarned.