Vegan Banana Buckwheat Pancakes

(from reachesha’s recipe box)

Vegan
Egg replacer keeps these breakfast treats tender without dairy or extra oil.

Source: http://www.vegetariantimes.com/features/556

Prep time: 10 minutes
Cook time: 20 minutes
Serves 6 people

Categories: Breakfast, Pancakes, Vegan, Vegetarian

Ingredients

  • 2 cups plain soymilk, divided
  • 2 tsp. fresh lemon juice
  • 1 cup buckwheat flour
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda<
  • 2 tsp. egg replacer powder
  • 2 Tbs. canola oil
  • 1 Tbs. maple syrup, plus more for serving
  • 2 bananas, thinly sliced

Directions

  1. Mix 1 3/4 cups soymilk with lemon juice in small bowl. Let stand 5 minutes.

  2. Combine flours, baking powder, salt and baking soda in medium bowl.

  3. Whisk egg replacer and remaining 1/4 cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup.

  4. Stir flour mixture into soymilk mixture. Fold in bananas.

  5. Lightly oil griddle, and heat over medium heat. Pour 2 Tbs. batter onto griddle for each pancake, and cook 2 minutes, or until batter bubbles and pancakes begin to brown around edges. Flip, and cook 2 minutes more. Serve with maple syrup.

  6. R SERVING: 258 CAL; 8G PROT; 7G TOTAL FAT (0.5G SAT. FAT); 44G CARB; 0MG CHOL; 412MG SOD; 4G FIBER; 9G SUGARS

  7. (makes 18 3-inch pancakes)

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