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Banana Buckwheat Pancakes Recipe

Banana Buckwheat Pancakes Recipe
Calories about 258
Serves 3
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Ingredients

  • 2 cups plain soy milk, divided
  • 2 tsp. fresh femon juice
  • 1 cup buckwheat flour
  • 1 cup all purpose flour
  • 112 tsp. baking powder
  • 12 tsp. salt
  • 14 tsp. baking soda
  • 2 tsp. egg replacer powder
  • 2 tbs. canola oil, plus more for oiling griddle
  • 1 tbs. pure maple syrup, plus more for serving
  • 2 bananas, thinly sliced
  • pecans for garnish, optional

Directions

  1. Mix 134 cups soy milk with lemon juice in small bowl. Let stand 5 minutes.
  2. Combine flours, baking powder, salt, and baking soda in medium bowl.
  3. Whisk egg replacer and remaining 14 cup soy milk in small bowl. Add to soy milk mixture. Whisk in oil and syrup.
  4. Stir flour mixture into soy milk mixture. Fold in bananas.
  5. Lightly oil griddle, and heat over medium heat. Pour 2 Tbs. batter per pancake onto griddle, and cook 2 minutes, or until batter bubbles and pancakes begin to brown around edges.
  6. Flip, and cook pancakes 2 minutes more. Serve with maple syrup and pecans, if using.

Egg replacer keeps these breakfast treats lender without dairy or extra oil.

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