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Vegan: Banana Buckwheat Pancakes

Source of Recipe


Vegetarian Times, January 2007



List of Ingredients



• 2 cups plain soymilk, divided
  
• 2 tsp fresh lemon juice
  
• 1 cup buckwheat flour
  
• 1 cup flour
  
• 1½ tsp baking powder
  
• ½ tsp salt
  
• ¼ tsp baking soda
  
• 2 tsp egg replacer powder
  
• 2 Tbsp canola oil
  
• 1 Tbsp maple syrup, plus more for serving
  
• 2 bananas, thinly sliced
  






Instructions



1. Mix 1¾ cups soymilk with lemon juice in a small bowl. Let stand 5 minutes.
   
   
2. Combine flours, baking powder, salt and baking soda in medium bowl. Whisk egg replacer and remaining ¼ cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup. Stir flour mixture into soymilk mixture. Fold in bananas.
   
   
3. Lightly oil griddle, and heat over medium heat. Pour 2 tablespoons 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.
   
   Serves 6
   Makes 18 (3-inch) pancakes
   
   ............
   
   Calories per serving: 258
   Protein: 8 g
   Total fat: 7 g
   Carbohydrates: 44 g
   Sodium: 412 mg
   Fiber: 4 g