Breakfast for dinner, people.
Breakfast. For. Dinner.
I have to admit this right up front: I’m spoiled when it comes to pancakes. I found the world’s perfect pillowy pancake recipe, and I have yet to make any other kind until tonight. Honestly, they really cannot be beat, but the Big Vegan ones came amazingly close.
They are fluffy and moist and have a banana bread-like texture. I’m actually wondering what’s the big difference between banana bread and these, but I guess it’s the liquid ratio. These pancakes use 2 cups of milk to make the batter.
There’s truly nothing like your own homemade pancakes; that scary stuff outta the box needs to just go away. Let’s put Bisquick out of business. This is way too easy.
Fluffy Banana-Bran Pancakes
1 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1/2 cup wheat bran
2 tbsp sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 ripe, medium banana
2 cups vanilla almond milk (or unsweetened almond milk, then add 1 tsp vanilla)
2 tsp egg replacer
2 tbsp canola oil
vegetable oil spray
3/4 cup chopped walnuts or berries (optional)
maple syrup, for serving
1. Preheat the oven to 200, so you can keep the cakes warm as you finish cooking the rest. In a large bowl, mix together both flours, the bran, sugar, baking powder, cinnamon, baking soda, and salt. In a small bowl, mash the banana. In another bowl, whisk together the milk and egg replacer until frothy, then whisk in the canola oil. Add the mashed banana to the milk mixture and whisk to combine. With a spoon, quickly stir the liquids into the dry mixture, leaving some small lumps. (At this point, you can let the batter sit for about 10 minutes to let the baking soda cause the batter to rise, making your pancakes fluffy.)
2. Heat a large nonstick frying pan or griddle until hot. Grease the pan with the veggie oil spray and measure 1/4 cup of batter for each cake. Drop the batter onto the pan and quickly sprinkle 1 tbsp of nuts evenly over each cake; pat with a large spatula to sink them in. Lower the heat to medium and cook each side about 1 minute, until lightly browned. Place each pancake on an oven-safe plate or baking sheet and keep in the oven until all are done. Serve with maple syrup.