Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup soy yogurt
- 1 ripe banana, mashed
- 1/2 cup soy milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
2. In a separate bowl, mix together the soy yogurt, mashed banana, soy milk, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease lightly with cooking spray or vegetable oil.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet. Cook until the edges start to dry and the surface is bubbly, then flip and cook until golden brown.
6. Repeat with the remaining batter, greasing the griddle or skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 6g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Soy yogurt can be substituted with any non-dairy yogurt.
- Soy milk can be substituted with any non-dairy milk.
- Vegetable oil can be substituted with coconut oil or any other neutral oil.
- Vanilla extract can be substituted with almond extract or any other flavor extract.
Variations:
- Add chocolate chips or blueberries to the batter.
- Top with sliced bananas, maple syrup, or vegan whipped cream.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with sliced bananas and a drizzle of maple syrup.
Garnishes:
Fresh fruit, chopped nuts, or vegan whipped cream.
Pairings:
Serve with vegan sausage or tofu scramble for a complete breakfast.
Suggested side dishes:
Fresh fruit salad or roasted potatoes.
Troubleshooting advice:
- If the pancakes are too thick, add a little more soy milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Use clean utensils and surfaces when preparing the batter.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
These pancakes are sweet and tangy, with a subtle banana flavor.
Serving suggestions:
Serve these pancakes for breakfast or brunch, with your favorite toppings and sides.
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