Not only do I go months between posts, but I am about to share another breakfast recipe. I realized that almost all of the recipes I've shared so far have been breakfast related. Now, breakfast is awesome, but I cook much more than just breakfast, and I could be sharing that with you, too! So, I've made a resolution: I will share at least one recipe a week from my vegan-y arsenal, as well as musings about staying well-fed as a busy college student.
And now...pancakes!
John and I spent this weekend at his house in Cuyahoga Falls--because of the crazy amount of snow we got yesterday, we've spent most of our days hanging out inside with his family. We weren't able to go out to the grocery to get some of the staples that he and I usually depend on for our meals at his house. Our usual pancake recipe contains Earth Balance, a magical vegan "buttery spread" that winds up in a lot of what we eat. My new year's resolution was to vary up my diet by eating less soy, cutting out additives like soy lecithin, soy protein isolate, and soybean oil. Luckily, I'm able to use the soy-free Earth Balance; but as we weren't able to get any this time, we had to get creative! John suggested using a banana instead of oil, and it worked wonders! The fluffy texture of our usual recipe remained, with an extra boost of potassium and fiber. Thus, Chocolate Chip Banana Pancakes were born.
Vegan Chocolate Chip Banana Pancakes
makes 8-10 medium sized pancakes
1 cup white whole wheat flour
1 tbsp baking powder
1-2 tbsp agave/coconut sugar/sugar/etc. (whatever you like to use!)
pinch of salt (optional-to bring out the sweetness)
1 cup almond milk (or other non-dairy milk)
1 ripe banana, mashed
1/4 cup vegan chocolate chips (try Enjoy Life brand)
coconut (or other) oil for fryin'
maple syrup/agave syrup/peanut butter/etc. (for topping)
Heat a skillet on medium heat, grease lightly with oil of your choice. This recipe doesn't take much oil, so use it sparingly!
In a medium-sized bowl, mash the banana till it's, well, mashed. Whisk in the non-dairy milk. In a large bowl, mix together all the dry ingredients (except the chocolate chips). Add the wet ingredients to the dry, whisking just till mixed. The batter should start to bubble slightly as the baking powder reacts with the liquid. This makes for super-fluffy pancakes! Add chocolate chips and stir just till combined. Drop batter by the spoonful onto the hot skillet, cooking for about two minutes on each side (till small bubbles start to rise on the uncooked side's surface). The pancakes should be a light golden color. Eat 'em quick, while they're hot! I like to drizzle agave on my pancakes, while John prefers good ol' peanut butter and regular syrup. Until next time!
