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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.