I don’t always eat vegan, but when I do…
Case in point: These banana almond pancakes that are whole wheat, low in sugar, and dairy-free.
I really like baking vegan for a few reasons:
– I don’t consume much dairy in my regular diet to begin with. (Even though I’m not lactose intolerant, it seems to upset my stomach. Especially eggs.)
– Since the animal fat is taken out of the equation, vegan baked goods tend to be lower in calories and fat. Which means you can go back for seconds or thirds without having to worry about overindulging! (Because who wants just two pancakes when you can have four?)
– As I read more and more about factory farming, I feel that the less and less I can contribute to the support of the industry, the better. (But I still need pizza! I’ll always need pizza. Oh the moral dilemma!)
Wow. Leave it to me to take a post about vegan pancakes and lead it to the subject of pizza. That takes talent. Anyway, back to those pancakes..
Vegan Banana-Almond Pancakes
2/3 cup whole wheat flour
4 T rolled oats
1 banana, sliced
1/3 cup almonds, finely chopped
2 tsp. cinnamon
1 & 1/2 tsp. nutmeg
1/4 scant tsp salt
1 tsp. vanilla extract
1 T sugar (omit if you can do without added sweetner)
2/3 cup unsweetened vanilla almond milk (or milk of choice)
1 T coconut oil (can be omitted for fat free pancakes)
1. In a medium-sized bowl, mix together the dry ingredients.
2. In a separate bowl, mix together the vanilla extract, milk, and oil.
3. Add the wet ingredients to the dry, then fold in the banana slices and half of the almonds.
4. Pour batter onto an oiled skillet over medium heat (in the size of medium or large pancakes, batter makes about 6 medium sized or 3 large sized).
5. Cook for 2-3 minutes on each side or until slightly browned.
6. Use the remainder of the almonds to top the finished pancakes.