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
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Mix 1 3/4 cups soymilk with lemon juice in small bowl. Let stand 5 minutes.
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Combine flours, baking powder, salt and baking soda in medium bowl.
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Whisk egg replacer and remaining 1/4 cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup.
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Stir flour mixture into soymilk mixture. Fold in bananas.
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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.
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R SERVING: 258 CAL; 8G PROT; 7G TOTAL FAT (0.5G SAT. FAT); 44G CARB; 0MG CHOL; 412MG SOD; 4G FIBER; 9G SUGARS
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(makes 18 3-inch pancakes)