Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/8 teaspoon ground cinnamon
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1 1/2 cups soymilk, plus
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1 teaspoon vinegar (let sit for 5 min)
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1 tablespoon canola oil
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1 teaspoon vanilla extract
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1/2 cup pecans, chopped
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cooking spray, for the pan
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1 1/4 cups very-well mashed bananas
Instructions
- sift together the flour, baking powder, baking soda, salt and cinnamon.
- in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
- pour the wet ingredients into the dry and mix but do not over-mix.
- fold in the pecans.
- brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
- working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- transfer to a large plat and cover loosely until the rest are done.
- serve warm.