These delightfully spiced pancakes are a hearty fruit-flavored treat for breakfast or brunch.
Makes four 3-pancake servings
1 1/4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
2 tablespoons agave nectar
1 1/4 cups vanilla soy milk
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup mashed bananas
vegetable oil cooking spray
In a medium bowl, combine the flour, baking powder, ginger, and salt. In another bowl, combine the agave nectar, soy milk, applesauce, and vanilla. Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy). Add the bananas.
Heat a large skillet over medium heat, then coat with cooking spray. Pour 1/4 cup of batter onto the hot skillet. The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1 to 2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1 to 2 minutes per side.