Vegan Banana-Pecan Pancakes

“you can substitute any kind of nut- or even chocolate. the batter is quite thick, so i recommend making smaller pancakes, and 3 to a pan. from vegan with a vengeance.”
9 1/4-cup batter pancakes

Ingredients Nutrition


  1. sift together the flour, baking powder, baking soda, salt and cinnamon.
  2. in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
  3. pour the wet ingredients into the dry and mix but do not over-mix.
  4. fold in the pecans.
  5. brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
  6. working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
  7. transfer to a large plat and cover loosely until the rest are done.
  8. serve warm.

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