|They may not be the prettiest things in the world, but banana pancakes are sweet and delicious – and vegan to boot.|
|Directions||Combine dry ingredients in the small bowl and set aside.
Mash the banana in the large bowl, then mix in remaining oil, milk, water, vinegar, and syrup.
Stir in the dry ingredients until just mixed, then fold in optional additions.*
Heat the pan over medium heat until very hot, then lightly oil.
Pour about ⅓ cup of batter to make a pancake and immediately spread it, gently, with the bottom of the ladle.
Cook about 3 minutes, until the top looks dry, then flip and cook another minute.
Transfer to plate and cover with foil or place in low oven to keep warm as you cook the rest of the pancakes.
|Notes||* Additions – you can add a cup of
Adapted from the recipe for “Banana Flapjacks” in Vegan Brunch (read my review).
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