When I was a kid my father would travel on business a great deal. My mother got in the habitof giving us pancakes for dinner one of those nights when he was away. Usually the night he left. It was about comfort and fun. My brother and I were always beyond excited. She made these enormous, fluffy, bisquick pancakes with a big glass of milk ororange juice and it was like heaven. Since I have been out on my own I realize that when stuff isn’t so fun and life is stressful or when a friend comes in to visit and they arrive late at night, I make pancakes. Then the vegan thing happened and I did not know what to eat. Pancakes were butter, milk, and eggs in my head. Then I went online and googled my life away. PETA has agreat site helper called “accidentally vegan” that lists foods you can eat that already happen to be vegan. They have a standard one and teen site with this. And guess what is on it? BISQUICK!
That being said after a long stressful week I am looking forward to pancakesand not just any pancakes I am going all out and making banana pancakes. My non-vegan stepkids love them and occassionally right before I flip them over I will add a few vegan semi-sweet chocolate chips!
2 cups Bisquick
1/2 cup Almond Milk (plain unsweetened)
1/2 cup Vanilla Coconut Milk (or vanilla soy milk) + 1/4 cup
2tbs flaxseed (ground fresh in coffee grinder)
2 brown frozen bananas
Optional: vegan semi-sweet chocolate chips
Note: To double the recipe you do not need to double the bananas, I usually just add one more.
First thing, place the 2tbsp whole flaxseed into the coffee grinder, grind until a fine powder.
In a large mising bowl mix 2 cups of bisquick and the ground flaxseed together until blended.
Add the 1/2 cup of both milks to the pancake powder.
Stir until thick and sticky. It will be very tough to mix and look more like bread dough than traditional pancake mixture.
Place browned frozen bananas in microwave for 30secs and then flip and do another 30secs. They will be liquidy so do not remove right away.
Add extra 1/4 cup of milk now into the pancake dough.
Last add the hot bananas. I rip them down the side over the mixing bowl holding them with a potholder and dump them into the bowl. They will be soupy but this is a good thing!
Mash them into the mixture until well blended.
Heat the griddle or pan until a bead of water dances on the griddle or pan.
Then spray or oil the pan.
Scoop pancake mix onto the pan and seperate it using a utensil or you fingers if you are feeling brave until a flattened circle is formed. This may take some practice. If the dough is took thick when you flip it over just press down and flip back after the second side is down to ensure it is cooked through. You won’t die if its not but because there is no worry of food poinsoning but it gets a weird texture.
Flip when you see bubbles start to form around the edges. This is the “flip me” signal for those that may not cook alot.
Last place them in the oven on warm or about 200-250 degrees until you are ready to serve them all.
I top with nuts, berries, heated rice syrup mixed with earth butter and cinnamon, margarine and maple syrup, shredded coconut and sliced bananas, etc.