Are you as obsessed with whole grain pancakes as me? 🙂 If so, check out this Banana-Ginger Pancakes recipe!
They make a hearty treat for breakfast or brunch.
Makes 4 Servings
whole-wheat pastry flour (1 1/4 cups)
baking powder (2 tsp.)
ground ginger (1 1/2 tsp.)
salt (1/4 tsp.)
agave nectar (2 tbsp.)
vanilla soy milk (1 1/4 cups)
unsweetened applesauce (2 tbsp.)
vanilla extract (1 tsp.)
mashed bananas (1 cup)
vegetable oil cooking spray (to taste)
In a medium bowl, combine the flour, baking powder, ginger, and salt.
In another bowl, combine the agave nectar, soy milk, applesauce, and vanilla.
Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy).
Add the bananas.
Heat a large skillet over medium heat, then coat with cooking spray.
Pour 1/4 cup of batter onto the hot skillet.
The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1-2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1-2 minutes per side.
Per serving, 3 pancakes
Fat: 2.2 g
Saturated Fat: 0.4 g
Calories from Fat: 6.9%
Cholesterol: 0 mg
Protein: 8.6 g
Carbohydrate: 57.4 g
Sugar: 16.7 g
Fiber: 7.1 g
Sodium: 442 mg
Calcium: 267 mg
Iron: 3.2 mg
Vitamin C: 5.3 mg
Beta-Carotene: 19 mcg
Vitamin E: 1.6 mg
Source: Get Healthy, Go Vegan by Neal Barnard, M.D.; recipes by Robyn Webb