Banana Pancakes

I have never had banana pancakes before, so when my boyfriend asked about them, I figured why not give them a try. For me, I personally prefer strawberry pancakes over banana, but I can still see the appeal.

Vegan Banana Pancakes 

Ingredients:

1 cup non-dairy milk (soy/rice/almond)
1 teaspoon apple cider vinegar
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
2 eggs worth of egg substitutes (such as Ener-G Egg Replacer, or my egg replacer)
2 tablespoons cooking oil
2 mashed bananas (you might want to keep a few chunks in there)

Directions:

In a small bowl combine the non-dairy milk and vinegar. Set aside. This will begin to curdle and will act like buttermilk.

In a medium-sized mixing bowl combine flour, sugar, baking powder, and salt. Mix until well combined.

In another small bowl combine the oil, egg substitutes, and milk/vinegar mixture. Add to the dry ingredients and mix until combined. Once the wet and dry ingredients are mixed well, add the mashed bananas.

On an oiled skillet, spoon about ¼- ½ cup of the pumpkin mixture (depending on the size of pancakes you want) and cook over medium heat. When the pancake begins to bubble flip it in the pan and let the other side cook for another minute, or until golden. Repeat until all the pancake batter is gone.

Note: these would also be quite tasty with some chocolate chips thrown in too.

Makes about 6 5-inch pancakes.