Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2
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Yield: 12 pancakes
2 cups whole wheat pastry flour
2 Tbsp natural brown sugar or Sucanat
1 Tbsp non-aluminum baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
2 cups non-dairy milk
2 ripe bananas
1½ Tbsp lemon juice
1 Tbsp Ener-G Egg Replacer
OPTIONAL PANCAKE TOPPING: Triple Berry Sauce (see separate recipe)
Preheat skillet to medium-high (300-350°F). In a mixing bowl, combine the whole wheat flour, natural brown sugar, baking powder, baking soda, cinnamon and salt. In a blender, combine the non-dairy milk, bananas, lemon juice and egg replacer; blend until smooth, then whisk into the dry ingredients just until the batter is smooth. (To avoid tough pancakes, don’t over mix).
Lightly grease a skillet or griddle. Spoon the batter to form 4-inch pancakes; fry until many bubbles appear on the surface, then flip and fry on the other side. Serve immediately, or stack on a platter in a warm oven until needed. Freeze any leftovers!