I know I have been gone a while, but the end of the school year is a bit brutal for me. As things begin to close out, I am hoping to blog a lot more. I have really been encouraged by those of you that noticed my absence and have asked when I will return to the blogsphere. I really didn't think anyone would notice. So thank you for your kind words.
I am not coming back in full force yet, but I promised a sweet friend this recipe for her daughter's birthday! So here you have it....Banana Cream Pancakes.
This recipe comes from one of my favorite vegan cookbook authors that I have mentioned many times, Dreena Burton. It is in her most recent book, Eat, Drink, and Be Vegan. This is a really wonderful book with many, many great recipes. I highly recommend it!
Banana Cream Pancakes
1 1/3 spelt flour ( I order mine in bulk, but you could get it from the bins at Whole Foods)
1 tbs + 1/4 tsp baking powder
1/2 tsp nutmeg (I used cinnamon)
1/8 tsp salt
1 can light coconut milk
1 cup banana (1 large)
1 tsp vanilla
In a large bowl mix together all your dry ingredients. Then I place all the wet ingredients in the Vitamix and blend until smooth and creamy. It is much faster than doing it all by hand. I am sure any blender would work here. Then I just pour the wet into the dry and mix until well combined.
Oil your griddle/pan and cook then pancakes as you normally would. When I make pancakes I use the Pampered Chef scoops to get them to be all uniform in size. It is also less messy.
As you can see below I added a few vegan chocolate chips to each one. I don't add many because we use pure maple syrup on pancakes and that is just too much sugar for me! But if you notice there is no sugar in the recipe at all, which I LOVE!
Here are some pictures. I know they are not that great. Need to really work on that over the summer, but none the less, here are some that I took over the weekend.