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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 (3 ml)
salt
- 1 egg or "egg replacer"
- 1 3/4 cups (420 ml) soy beverage
- 2
tbsp (30 ml) vegetable oil
- 2 bananas
- margarine for
cooking
- 1/2 cup (120 ml) walnut pieces, toasted
- maple
syrup
Sift together the dry ingredients. Combine separately the
egg or "egg replacer", soy beverage 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 low and continue cooking until golden brown.
Slice the other
banana to top the pancakes along with the walnut pieces and maple syrup. Serves
4.
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