Serves 4




2 cups whole wheat pastry flour

2 tbsp baking powder

3 tbsp sugar

1/4 tsp sea salt

1 3/4 cups non-dairy milk

2 tsp fresh lemon juice (or vinegar)

1/2 cup mashed ripe banana

2 tbsp canola or vegetable oil

1/4 cup non-dairy semi sweet chocolate chips





In a large bowl, combine the flour, baking powder, sugar and salt.


In a separate bowl, whisk together the non-dairy milk and lemon juice. Let sit for 10 minutes to allow the milk to curdle.


Next, add the mashed banana and oil to the non-dairy milk mixture. Stir to combine.


Make a deep well in the center of the flour mixture. Pour the wet ingredients into the well and then slowly incorporate the dry ingredients into the wet. Mix until just combined. Do not over-mix. Gently fold in the chocolate chips.


Heat a non-stick pan over medium-high heat. Once hot, ladle about 1/2 cup of batter into the pan. Flip the pancakes after bubbles start to break the surface. Pancakes should take about 3-5 minutes to cook.




2016 Beantown Kitchen- Reprint only by permission of the author

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