Banana Pancakes

PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!

Combine dry ingredients in a medium bowl:

1 c all-purpose flour

1 t aluminum-free baking powder

1/2 t baking soda

Combine moist ingredients in a second bowl:

2 T agave nectar

1 c almond milk

1 T canola oil

2 T ground flax seed + 3 T warm water

Prep:

2 just-ripe bananas, sliced thin (or try raspberries, strawberries, blueberries)

1/4 c vegan chocolate chips (optional)

1/2 c maple syrup, warmed

vegan butter, like non-soy Earth Balance

Place a flat griddle or pan on stove top over medium heat; allow pan to heat through.

Combine dry and moist ingredients, stirring until smooth.

Making the first pancake by itself is important; it's a strange little trick I've learned that the first pancake is almost always a mess and unusable. Place about a teaspoon of vegan butter substitute in center of pan (do not use oil, it will make the pancakes saturate and become heavy); place 1/4 cup batter over the melted vegan butter and immediately lay 4-5 slices of banana into the poured pancake. Let the pancake sit and cook until the batter is visibly

cooked almost through; there should be lots of bubbles that form and only a small amount of moist batter left at the top of the pancake. Time to flip; lift the pancake with spatula, add a dab of vegan butter to the pan and place the pancake on the melted butter. Cook on the second side for about 1-2 minutes. If your pancake burns, lower the heat. Heat should sit where the pancakes turn a deep brown.

Now repeat this process, placing 3-5 pancakes in the pad/griddle at a time.

Serve with a dab of vegan butter, warmed maple syrup,

and fresh fruit if you like.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove animal products from our diet!


*contains gluten, soy-free