Page 164 - 2019TOHCookbook

MCNALLY | NORTH ANDOVER, MA | SERVES 4-6
Our family loves pancakes on the weekends. When the kids were young, I’d add dif- ferent ingredients to get them to eat more veggies or change it up for each season. Try mashed pumpkin with pumpkin pie spice for the fall! Now that Megan is vegan, banana and chocolate chip is her favorite.
INGREDIENTS
2 1⁄2 cups flour
4 tbsp. sugar
2 tbsp. baking powder
1⁄2 tsp. salt
2 tsp. cinnamon (optional)
2 mashed bananas
2 tbsp. canola or coconut oil
1 1⁄2 cups soy milk
2 tsp. vanilla
1⁄2-3⁄4 cup mini dairy-free chocolate chips
INSTRUCTIONS
1. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl.
2. Mash the bananas in a separate bowl. Add the oil, soy milk, and vanilla to the mashed bananas and mix thoroughly to incorporate ingredients.
3. Combine the dry ingredients, the banana mixture and the chocolate chips and mix together.
4. The mix will be thicker than ‘regular’ pancake mix.
5. Cook on a griddle (non-stick or use a bit of dairy-free spread), about 375˚ F, a few minutes per side or until light brown on both sides.
152
VEGAN BANANA & CHOCOLATE CHIP PANCAKES