Banana-Ginger Pancakes

About the Recipe

Ingredients

Makes 4 Servings

1 1/4 c (171 g) whole-wheat pastry flour
2 tsp (10 mL) baking powder
1 1/2 tsp (7.5 mL) ground ginger
1/4 tsp (1.2 mL) iodized salt
2 tbsp (30 mL) agave nectar
1 1/4 c (300 mL) vanilla low-fat, nondairy milk
2 tbsp (30 mL) unsweetened applesauce
1 tsp (5 mL) vanilla extract
1 c mashed bananas (about 2 bananas)
to taste vegetable oil cooking spray (optional)

Directions

1. In a medium bowl, combine the flour, baking powder, ginger, and salt.

   
   
   

2. In another bowl, combine bananas, agave nectar, nondairy milk, applesauce, and vanilla. Whisk together.

   
   
   

3. Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy).

   
   
   

4. Heat a large skillet over medium heat, then coat with cooking spray, if desired.

   
   
   

5. Pour 1/4 c (60 mL) of batter onto the hot skillet.

   
   
   

6. The pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the pancake and cook for about 1-2 minutes, until the underside is lightly browned. Adjust your heat so that the pancakes cook for about 1-2 minutes per side.

   
   
   

Nutrition Facts