Banana Pancakes & Waffles
Prep: 10 minutes Cook: 10 minutes
By Heather McDougall
These are a breakfast favorite in our home. They're easy to make and everyone loves them, even your pickiest kids! These are wonderful served with a little maple syrup, fruit, honey or applesauce. To make waffles, just add a bit more water or non-dairy milk to the below recipe.
- 3/4 cup whole wheat pastry flour
- 3/4 cup unbleached white flour
- 1 tbsp egg replacer
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup ripe bananas, mashed
- 1 cup non-dairy milk
- 1 cup sparkling water
Mix the flours, egg replacer, baking powder and salt together in a bowl. Place the bananas in another bowl and mash well. (This is about 2 1/2 bananas.) Stir in the non-dairy milk and water and mix again. Pour into the dry ingredients and stir to mix. Do not over-beat.
For pancakes, heat a non-stick griddle over medium heat. Pour mixture by 1/4 cup measure onto the dry, heated griddle and flatten with the bottom of your measuring cup. Flip and turn over when the first bubbles start to appear. Cook until brown on both sides. Repeat until all mixture has been used.
For waffles, heat a non-stick waffle iron until hot. Pour 1/2 to 1 cup of mixture onto the dry, heated waffle iron and close top. Cook until nicely browned and the waffle pulls away from the top of the waffle iron. Most waffle irons "beep" when the waffle is ready. (This will vary depending on the kind of waffle iron that you have, maybe 3-5 minutes.) Repeat until all mixture has been used.
Hint: This makes a delicious, light pancake or waffle that rises as it cooks. For a slightly thinner pancake or waffle, (or if you let your batter sit too long before using) thin batter with a little more non-dairy milk, stirring to mix well before ladling onto the griddle or waffle iron. This may also be made with all whole-wheat flour, but it will be slightly heavier in texture. Once cooked, these can be refrigerated and heated in the microwave or oven. They may also be frozen and heated in a toaster.