Banana Pancakes

As promised, here is my creative breakfast recipe for the week: my first ever vegan pancakes, which I was pleasantly surprised by.  I almost wonder why pancakes have eggs in them to begin with, as moist, tender and flavorful as these were.  I used an over-ripe mashed banana to replace the egg, and in keeping with my tropical obsession, coconut milk and coconut oil.  Some whole wheat flour added substance, and a healthy dose of baking powder kept them fluffy.

These are very loosely based on the "American breakfast pancakes" from one of my favorite cookbooks, Nigella Lawson's How to Be a Domestic Goddess.  If cooking out of a book with a title like that doesn't make you feel fabulous, nothing will.  We enjoyed them with dairy-free margarine, crisp applewood-smoked bacon (yes, vegan pancakes with bacon, stop laughing!), and real maple syrup.  In my opinion, real maple syrup is an absolute must, so please step away from the "pancake syrup" and splurge on a bottle of the good stuff, grade B if you can find it, which has a deeper color and flavor.  My husband, who has been a little wary of some of my alternative cooking projects, gave these the thumbs up.  Enjoy!

Banana Pancakes

1 cup all-purpose flour
1/2 cup regular or white whole wheat flour
pinch of salt
1 Tbsp baking powder
1/2 cup regular coconut milk + 3/4 cup water
1 Tbsp flax seed meal
1 very ripe banana, well mashed
2 Tbsp coconut oil

In a glass measuring cup, combine the coconut milk, water, and flax seed meal; set aside while you prepare the remaining ingredients.  In a medium bowl stir together the flour, whole wheat flour, salt, and baking powder.  In another bowl mix the mashed banana, coconut oil, and coconut milk mixture.  Make a well in the flour and pour in the wet ingredients.  Stir with a wooden spoon until just combined.  Transfer to a pitcher or large glass measuring cup.

Heat your griddle or large frying pan and coat lightly with oil.  Pour batter onto griddle and cook until surface is bubbly and edges look dry.  Flip pancakes and cook until golden.  Repeat with remaining batter.  Serve hot with dairy-free margarine and maple syrup.