I tried a different pancake recipe this morning and it was a huge hit.
Hearty Vegan Banana Oat Pancakes
1 c. Almond Breeze Original Almond Milk
1 Tbs. lemon juice
1 c. old-fashioned rolled oats (1/2 c. whole, 1/2 c. whirled in a coffee grinder/blender to make oat flour)
1/2 c. whole wheat pastry flour
4 Tbs. mashed ripe banana
1 tsp. almond or vanilla extract
1 tsp. cinnamon
1 tsp. baking powder
dash sea salt, ginger, nutmeg, cardamon
Prepare your oats. Take 1/2 c. of the rolled oats and whirl into flour. I use a coffee grinder! A few short pulses and I’ve got nice fresh whole grain oat flour.
Measure the lemon juice into a glass measuring cup. Add the almond milk to 1 cup. Allow to sit and sour. This is vegan “buttermilk”.
Mash your banana with the almond/vanilla extract. You can leave a few chunks but generally go for sort of smooth.
Mix all dry ingredients. Add banana mixture. Whisk almond milk mix until frothy before adding to dry mix. Let sit while your pan/skillet heats up.
If batter is too thick, add a small amount of water until it is a slightly runny consistency. Not watery but not thick and goopy, either.
Pour 1/4 c. batter onto skillet and smooth out into approximately 5½ inch circles. Flip when sides begin to brown and air bubbles form on the top. Cook until golden on both sides.
Top with banana slices and pure maple syrup.
Makes 10 pancakes