This has become my 'go-to' Pancake recipe. It's from Tanya Barnard and Sarah Kramer's "How it All Vegan" cookbook, one of the earliest vegan cookbooks in what has become a huge collection!

I've made some changes to the recipe to add more fiber and flavor. It's quick, easy, and so tasty. Enjoy!

This recipe makes about 6 pancakes. Double for more!

• 1 cup sprouted organic whole wheat pastry flour (or use 1/2 whole wheat pastry flour and 1/2 another kind of flour: oat, spelt, etc.)
• 2 tsps baking powder
• 1 banana, mashed well
• 2 tsps ground flax
• 1/4 tsp cinnamon
• 1/8 tsp cardamom
• orange zest from one orange
• 1 T sweetener (can use date sugar or turbinado or 2 deglet dates, chopped)
• 1 1/4 cups non-dairy milk

ln large bowl sift the flour and baking powder together. Whisk in the cinnamon, cardamom, and orange zest.

In another smaller bowl, mash the banana well with 1/4 cup of non-dairy milk. Mix till there are no lumps.  **

Then add the banana mixture, sweetener, and remaining 1 cup of non-dairy milk to the dry mix, and stir till 'just mixed'. 

Cook pancakes on hot non-stick griddle. Garnish with fresh berries and/or 'real' maple syrup. (I also like to gently fold in some frozen wild blueberries to my batter before cooking.)

 

** If using 2 dates for sweetness, place chopped dates, banana and 1/4 cup non-dairy milk in food processor, and blend till well mixed. Then add to dry ingredients and mix well.