banana walnut pancakes from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (page 8) by Gena Hamshaw

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Notes about this recipe

  • cwbowman6 on March 20, 2021

    They had a good flavor but were not fluffy and light, which is my preference. I used 2 c. almond milk and chunked the banana into small pieces instead of mashing it to try and avoid the mushiness typical of vegan banana pancakes. The interior remained moist and were generally difficult to cook. Using a well-seasoned cast iron pan, the pancakes seemed to absorb the oil in the pan and burn rather than brown. Adjusted the gas flame up, down and in-between trying to get it just right. I’ll try making the original recipe without the additions to compare results.

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