*recipe from one of Sarah Kramer’s vegan cookbooks(the pecan part is totally optional)
1 cup All-purpose Flour/Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Ground Cinnamon
1 cups Soy Milk
1 tsp Vanilla
1 1/2 cups of chopped Pecans (optional)
*I normally make 5 times this recipe for my family of 6.
In a medium bowl, stir together the flour, baking powder, salt and cinnamon. In a blender, blend the milk, bananas, and vanilla until smooth. Pour into flour mixture and add pecans. Stir together gently until just mixed. Portion batter onto non-stick pan/skillet. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancakes over and cook the other side until golden brown. Repeat process until until batter is gone.