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!