Wednesday, March 27, 2013

Banana Pecan Soycakes

I like dairy. I like it a lot. Butter, milk, cheese. Bring it on! But some of my dearest friends have sensitivities to dairy and I've had many requests for a dairy-free breakfast option. Well my friends, this is it!

These fluffy delights are full of chopped pecans and caramelized banana slices.

 
1 cup All Purpose Flour
2 tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Soy Milk
2 tbsp. Olive Oil
1 Large Egg
1/2 cup Chopped Pecans
1 Large Banana, sliced thin
Additional sugar
 
Heat griddle or skillet over medium heat.
 
In a small bowl combine flour, sugar, salt and baking powder. In a large bowl whisk together egg, milk and oil.
 
Add flour mixture and mix until just moistened. (There should be a few lumps.) Stir in pecans and let the batter rest 5 minutes.
 
Sprinkle banana slices with additional sugar and place 4-5 slices close together on the griddle for each pancake. Pour about 1/3 cup of batter over each group of bananas on griddle. Cook for about 3 minutes or until sides of the pancake look cooked and the tops are bubbly. Place 4-5 slices on top of each pancake before flipping. Cook for about 2 more minutes.
 
Makes 6 pancakes. It's time to eat!




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