Trial & Error: Banana Pancakes with Blueberry Syrup
The other day I experimented with my pumpkin pancake recipe and decided to replace all of the whole wheat pastry flour with oat flour. Luckily I had already eaten breakfast because the pancakes were less than awesome. They took what seemed like forever to cook and were still gummy on the inside. I don’t know about you, but I like my pancakes on the fluffy side. It would be nice to understand how different flours perform in baked goods, but I probably need to go to culinary arts school to learn about that. For now, it’s just trial and error.
I was still on a pancake kick and went back to basics, this time with some over-ripe bananas I had hanging out the fridge. I used whole wheat pastry flour, but you can use all-purpose or whole wheat flour if you like. I’ve found that the presence of fat in baked goods improves the texture, so I used canola oil in this recipe. You can substitute it with almond butter or simply eliminate the oil altogether. If the bananas are very sweet you can even omit the sugar. Rather than adding blueberries to the batter, I made a “cheater” blueberry syrup by mixing maple syrup with Trader Joe’s Reduced Sugar Blueberry Preserves. These pancakes came out thick, light and tender and the blueberry syrup added the right amount of sweetness to the stack. Try these Banana Pancakes and you can’t go wrong. Thanks for being Vegi-curious.
Makes 12 to 16 pancakes
2 cups whole wheat pastry flour
2 Tablespoons sugar (optional)
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
2 cups non-dairy milk
1 teaspoon apple cider vinegar (optional)
2 large over-ripe bananas
2 tablespoons flax meal
1 Tablespoon almond butter or canola oil
Whisk the flour, baking soda, sugar, salt, and nutmeg together in a large mixing bowl.
Grease a non-stick griddle with canola oil and over medium heat. Alternately, heat an electric griddle on high (I don’t grease mine).
Place milk, vinegar, bananas, flax meal and almond butter or canola oil in blender and process until smooth.
Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth.
Use a ladle to portion the batter onto your griddle. Once you see bubbles at the top of your pancakes and their edges begin to turn golden, they’re ready to flip. Flip the pancakes and allow them to cook for a few minutes on the other side.
Serve the pancakes with maple syrup or fruit topping.
“Cheater” Blueberry Syrup: for every tablespoon of blueberry preserves, use two tablespoons of maple syrup