1. In a large bowl, sift the flour and baking powder together.
2. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining soy milk to the dry mix and stir together until "just mixed."
3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.
4. Garnish with fresh fruit and maple syrup.
Makes 3 servings.
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
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Member Comments About this Recipe
"I'll also definitely try it without the egg for my godson who has an allergy to it." -- NICOLETTE770
"My oldest has an egg allergy. These were the best egg free pancakes I've tried." -- ELIZ_BETA
"Excellent recipe....I used skim plus instead of soy milk because my son has an allergy to soy. (I also substituted with Splenda sugar blend to cut the sugar) Both of my boys loved them...next time I would wait until the bananas are brown so that they are more flavorful...other than that they cooked up perfectly and were super easy to prep! Two thumbs up :)" -- BOOTIEBABY2009
"This recipe needs 1 egg or 1/4 cup of egg substitute top hold it together properly. Not a very good recipe." -- TATERBUG33
"These were not bad - they had a great flavor and texture. The first two were a little too moist in the center, so I added 1/4 cup of quick oats to the remainder of the batter and the rest turned out great." -- CASSIAFLOWER
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