Fluffy Banana Nut Pancakes
Ingredients
- 1 1/2 spotted bananas
- 2 tablespoons vegan yogurt (e.g., @foragerproject)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups soy milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat pastry flour or white wheat flour
- 1/4 cup walnuts, chopped
- Oil for cooking
Preparation
In a large bowl, mash one banana really well. Add in the vegan yogurt, apple cider vinegar, maple syrup, vanilla extract, almond extract, and soy milk. Whisk to combine.
Add the baking powder, baking soda, cinnamon, nutmeg, salt, and flour to the wet ingredients. Carefully whisk the ingredients together, avoiding overmixing.
Chop half of another small banana into small pieces and fold it, along with the chopped walnuts, into the pancake batter.
Preheat a greased griddle to medium-low heat. Spoon 1/4 cup of the batter onto the griddle and cook the pancake for 3-4 minutes or until golden. Flip to the other side and cook for about 2-3 minutes or until golden.
Repeat the process with the remaining pancake batter.
