With all the bad weather and city closing because of all the ice, I have been very creative in the kitchen the past few days! This recipe is great because you can use whatever pancake mix you already use, and I'm sure it would turn out just as good as mine with the substitutes. The key is to chop the banana lengthwise, then cut 1/4 inch thick slices from there, and submerse the bananas in the batter (not just sprinkle on top)- this gives a great flavor as the banana cooks with the added spices.
Banana Pancakes
2 cups pancake mix
1 cup + 1/4 cup almond milk
1 1/2 tsp Ener-G egg replacer
2 tsp vanilla (Mexican vanilla is my favorite!)
1 1/2 tsp cinnamon
1 tsp nutmeg
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