This recipe can be found in the Vegan Planet Cookbook. The original recipe calls for soymilk and white flour. I used cow’s milk and whole wheat pastry flour. These pancakes have been served to many friends and family. It is best when the bananas are very ripe. In our house, we usually use honey instead of syrup.
Spiced Banana Pancakes
1 1/2 cups flour
2 tablespoons sugar or honey
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 1/4 cup milk
3 medium bananas, peeled and sliced
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and allspice. Set aside.
In a food processor or blender, combine the milk and half of the bananas. Process until smooth. Pour the wet ingredients into the dry ingredients, mixing with a few swift stokes until just combined. Fold in the remaining bananas.
Heat a lightly oiled griddle or large skillet over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on top, about 2 minutes. Flip the pancake with a spatula and cook until the other side is lightly browned, about 1 minute more.