Since so many people asked me for the Banana Flapjack recipe I e-mailed Isa Chandra Moskowitz who authored Vegan Brunch to ask if I could post her recipe to my blog. To my astonishment she actually replied to my email and said yes! I encourage you, if you like her recipe, to buy her book Vegan Brunch and check out her blog. I have never been disappointed with anything I have cooked using her recipes.
Banana Flapjacks
2 very ripe medium bananas
2 tablespoons canola oil
½ cup almond milk (or your favorite nondairy milk)
½ cup water
2 teaspoons apple cider vinegar
1 tablespoon pure maple syrup
1 cup all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
Pinch ground allspice
Cooking Spray
Use a fork to mash bananas in large mixing bowl. Add the oil, milk, water, vinegar, and maple syrup and mix well. Add the flour, baking powder, salt, and spices. Mix until there are very few clumps left. As usual, be careful not to overmix.
Preheat large, heavy bottomed, nonstick skillet over medium heat for at least 3 minutes. You'll know the pan is hot enough by adding a drop of water- the water should dance around the pan, but the pan should not be smoking.
Spray the pan with a light coat of cooking spray. Pour pancakes one at a time in 1/2 cup measurements and cook until the top looks somewhat dry (about 3 minutes). Flip over and cook for another minute.
Transfer to plate covered with tinfoil to keep the flapjacks warm while you prepare the others.
TIP: For the thick-battered pancakes use the back of your ladle or measuring cup to gently spread the batter on the griddle. Don't press hard, just skim the surface in a circular motion as soon as the batter's been poured to get it to spread out by half an inch or so. It works well with thick, large pancakes to ensure even heating.
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