Banana Pancakes with Seasonal Fruit Syrup

Name: Banana Pancakes with Seasonal Fruit Syrup
Ingredients: Fresh or thawed frozen berries or fruit, 2 cups (8 oz/225 g), plus fresh berries for garnish; Fresh or thawed frozen berries or fruit, 2 cups (8 oz/225 g), plus fresh berries for garnish; Fresh or thawed frozen berries or fruit, 2 cups (8 oz/225 g), plus fresh berries for garnish; Maple syrup, ¼ cup (2¾ oz/80 g); White Whole-wheat flour or whole-wheat pastry flour, 1½ cups (6½ oz/185 g); White Whole-wheat flour or whole-wheat pastry flour, 1½ cups (6½ oz/185 g); Brown sugar, 1 tablespoon; Baking powder, 1 teaspoon; Baking soda, ½ teaspoon; Sea salt; Unsweetened nondairy milk, 1½ cups (12 fl oz/350 ml) plus 1 tablespoon; Canola oil, 2 tablespoons; Apple cider vinegar, 1 tablespoon; Ground flax seeds, 2 tablespoons; Ripe banana, 1 large, peeled and thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

White whole-wheat flour is made from a variety of wheat that has a pale outer bran layer, so it looks like white flour but has all the benefits of whole-grain wheat. If you can’t find it, substitute whole-wheat pastry flour. You can use a ripe banana for these pancakes, and it will caramelize nicely in the hot pan, a perfect foil for the fruity syrup.

Ingredients

Breakfast
Vegetarian

Ingredients

Method