These fluffy favorites come from VN columnist Robin Robertson, who may have the most extensive collection of vegan recipes ever compiled. Want proof? Look no further than her forthcoming book, 1,000 Vegan Recipes. Starting out any morning without breakfast is a bad idea, and these perfectly spiced pancakes totally make waking up early worth it. Douse them in maple syrup, pile on the fresh berries, and go merrily about your day.
Serves 4
What You Need:
1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1-1/4 cups soymilk
3 ripe bananas, peeled and sliced
What You Do:
1. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor, add soymilk and half of the banana slices and process until smooth.
2. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined. Fold in the remaining banana slices.
3. Preheat oven to 200 degrees. Heat a lightly oiled griddle over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on top, 1 to 2 minutes. Flip pancakes and cook until the other side is lightly browned, about 1 minute more. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes.
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