Fluffy Whole Wheat Banana Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 ripe bananas mashed
- 1/2 teaspoon cinnamon (optional)
- 3 tablespoons sugar
- 1 tablespoon orange juice concentrate
- 1 tablespoon vegan margarine melted (i use earth balance) (or use vegan oil of your choice.)
- 1 heaping tablespoon ground flax meal
- 2 cups almond milk (or other non-dairy milk of your choic
- 2 cups whole wheat flour (or 1 cup all purpose flour + 1
- 1 tablespoon aluminum-free baking powder (i used rumford brand.
- cooking spray (or oil of your choice)
- Carbohydrate 5.98942889008565 g
- Cholesterol 0 mg
- Fat 1.01354444444444 g
- Fiber 0.707368030658473 g
- Protein 0.284746666678941 g
- Saturated Fat 0.264743861111172 g
- Serving Size 1 1 Serving (28g)
- Sodium 882.985529547837 mg
- Sugar 5.28206085942718 g
- Trans Fat 0.0712148194441684 g
- Calories 32 calories
In a large mixing bowl, whisk together mashed bananas, sugar, OJ concentrate, vegan margarine, flax meal, salt, vanilla, cinnamon, and almond milk.In separate smaller bowl, stir 'til combined whole wheat flour and baking powder. (Or, if you're lazy like me, just dump the flour and baking powder into the first mixing bowl, and save yourself the time of washing a second bowl.)Combine/whisk all ingredients until well incorporated.Heat your griddle or non-stick skillet to medium/medium-low heat, and spray with cooking spray.Pour ¼ cup of batter onto hot griddle or skillet and wait until small bubbles begin to appear on the surface/sides of batter. Flip pancake and cook for another 60 to 90 seconds on the other side. You may need to adjust your stove-top temperature a little bit to achieve a perfectly cooked pancake.Serve hot with peanut butter, warm maple syrup, and sliced bananas.Makes about 12 pancakes.
