Vegan Banana Nut Pancakes
Vegan with a Vengeance has quite a few vegan pancake/waffle recipes. I picked this one to make for brunch this morning. I’ll post the recipe when I have more time.
My Notes:
The recipe calls for 1.25 cups mashed banana, and I figured 2 normal-sized bananas would be enough, but mashed they only made about .9 cups. So I added a touch of extra water to make up for the difference. The recipe calls for pecans, but says any nut or chocolate chips can be used. I used walnuts. Supposedly this recipe makes 9 small pancakes, but I used my cast iron skillet and made 3 per panful, and ended up with about 13 small pancakes. I don’t know if I had my pan too hot, or if it’s just the nature of the recipe, but the inside of these pancakes was slightly gooey. They were definitely fat and fluffy, but also gooey. I prefer a drier pancake, but Derek loved the texture. If I made these again I would substitute some of the white flour with whole wheat flour or oat flour. Also, the flavor seemed a bit weak–I could taste the banana, but I thought they needed a bit more flash, maybe more vanilla extract, or black pepper? I used vanilla soymilk, but these weren’t particularly sweet. Since they weren’t that sweet I would have preferred them a bit more salty I think.
Note that though these don’t have much added oil, they are *not* low calorie. Even stretching the batter to about 13 pancakes they have about 150 calories each. That’s fine if you just have 2, but if you have two plates full, that’s 900 calories for breakfast, before you count the maple syrup and any extra buttery-type stuff you add.
Derek went bananas over these pancakes. His rhapsody: “fluffy and wonderful, creamy without the cream, better than any pancakes I ever made (including our usual oatmeal walnut yogurt pancakes) .”
Rating: B
Derek: A
