So I know what you’re thinking right now. You’re wondering why we don’t own these. To be honest – I wonder that all the time. I mean we just got married a little over a year ago. You’d think we would have registered for them but we didn’t. You’d think we would have bought them for each other for Christmas – like some poorly written sitcom where we end up with 2 sets of Star Wars pancake molds and the canned laughter rolls. Well, we wanted to makes sure to get this recipe posted for the weekend and there just never seemed a right time to swing by the mall to get them. To be honest, we generally don’t go to malls a lot so maybe there were several opportunities and we just weren’t paying attention or really sure what they looked like.
It’s hard to say but with all the snow being dumped across America, we felt it was our patriotic duty to post this recipe before the weekend. This way all you snowed in vegans can make your own fancy brunches at home this Sunday in your warm PJs and slippers. If you’re looking for tips to staying warm. I recommend what Dan has named The Burrito Approach. This is where you pull the thickest comforter from your bed and wrap it around you – actually more like a giant crepe so your legs and face show and go about your day. I use this quite often and have never gotten frostbitten or slipped into a hypothermia induced coma. Consider it tested and approved.
If you find yourself looking for more Breakfast ideas to go with these delicious and super easy pancakes like say a fancy sweet butter or maybe a vegan Denver Omelet … Click Here. Hope we can help.
Whole Wheat Banana & Chocolate Chip Pancakes
1 Ripe Banana (mashed)
1/2 Cup Whole Wheat Flour
1/2 Cup All-Purpose Flour
3/4 Cup SoyMilk
1 Tablespoon Sugar
2 Tablespoons Olive or Hazelnut Oil
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/3 Cup Vegan Chocolate Chips (we get ours at Trader Joe’s but there are many vegan chocolate chips out there. You just need to read a few labels)
Olive Oil Cooking Spray
In a mixing bowl, blend all your ingredients except Chocolate Chips for 2 minutes. You want the mix to be completely blended and without any clumps. Then Mix your Chocolate Chips in with a large spoon until they are evenly mixed into the Batter. Pour your Batter into a large pitcher. If you don’t have one. You can always just use a large spoon to make your pancakes too.
Heat your always loyal cast iron skillet at a medium heat. Once your skillet is hot, spray with Olive Oil Cooking Spray. Then either pour your Batter into the warm skillet from your pitcher or use your spoon to drop and gently spread your Batter into Pancakes. Once you pour it onto the hot skillet it will start to cook so try to make them the desired size and shape. let your pancake cook until it begins to bubble slightly on the top and the edges begin to look puffed and dry. Then flip the Pancake over and cook the other side. Flip a few more times until the pancake is a nice golden brown. Serve with your favorite syrup or berries* and smile… I mean it’s brunch… what’s not to smile about.
*Berry Sauce Recipe at the bottom of the New York Cheesecake Recipe page.