1 week Ago By Robin Robertson
These sweet and sumptuously spiced pancakes aren’t afraid to take center stage at your next big breakfast—they’re the kind worth savoring over a second cup of coffee or tea.What you need:11⁄2 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1⁄2 teaspoon salt1⁄8 teaspoon ground cinnamon1⁄8 teaspoon ground allspice11⁄4 cups soy milk or other vegan milk3 ripe bananas, peeled and sliced Pure maple syrup or blueberry syrupFresh strawberries, blueberries, or raspberries, for garnishWhat you do:In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender combine soy milk and half of thebanana slices and process until smooth.
Pour wet ingredients into dry ingredients, mixing with a few swift strokes until just combined. Fold in remaining banana slices.Preheat oven to 200 degrees.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of batter onto the hot griddle. Cook on one side until small bubbles appear on top, 1 to 2 minutes.
Flip pancakes with a metal spatula and cook until other side is lightly browned, about 1 minute more. Keep cooked pancakes warm in oven while you prepare the remaining pancakes. Top with maple or blueberry syrup and fresh fruit as desired.
These sweet and sumptuously spiced pancakes aren’t afraid to take center stage at your next big breakfast—they’re the kind worth savoring over a second cup of coffee or tea.What you need:11⁄2 cups all-purpose flour2 tablespoons sugar2 teaspoons baking powder1⁄2 teaspoon salt1⁄8 teaspoon ground cinnamon1⁄8 teaspoon ground allspice11⁄4 cups soy milk or other vegan milk3 ripe bananas, peeled and sliced Pure maple syrup or blueberry syrupFresh strawberries, blueberries, or raspberries, for garnishWhat you do:In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender combine soy milk and half of thebanana slices and process until smooth.
Pour wet ingredients into dry ingredients, mixing with a few swift strokes until just combined. Fold in remaining banana slices.Preheat oven to 200 degrees.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of batter onto the hot griddle. Cook on one side until small bubbles appear on top, 1 to 2 minutes.
Flip pancakes with a metal spatula and cook until other side is lightly browned, about 1 minute more. Keep cooked pancakes warm in oven while you prepare the remaining pancakes. Top with maple or blueberry syrup and fresh fruit as desired.
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