Banana
								Pancakes
- 1 1/2 cups (360 ml) all purpose flour
- 2 tbsp (30
							 ml) sugar
- 3 tsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 1
							 "egg replacer"
- 1 3/4 cups (420 ml) soy "milk"
- 2 tbsp (30 ml)
							 vegetable oil
- 2 bananas 
- margarine for cooking
- 1/2
							 cup (120 ml) toasted walnut pieces
- maple syrup

 Sift
							 together the dry ingredients. Combine separately the "egg replacer", soy "milk"
							 and vegetable oil. Mash one of the bananas and add to the dry ingredients. Add
							 about 1/2 of the liquid to the dry ingredients. Continue to mix in the rest of
							 the liquid, stiring well and being careful that it does not get too runny - it
							 must form a circle on your griddle.

Coat your griddle or frying pan with
							 margarine and heat to medium-high. Use enough batter to make each pancake about
							 8 inches (20 cm) in diameter and cook until bubbles form on top. Then turn
							 over, lower heat to medium and continue cooking until golden brown.
							 

Slice the other banana to top the pancakes along with the walnut pieces
							 and maple syrup. Makes 8 pancakes.