The Tipsy Vegan by John Schlimm
Author:John Schlimm
Language: eng
Format: epub
ISBN: 9780738215389
Publisher: Da Capo Press
YIELD: 6 TO 8 DRINKS
Party Monster Pancakes
Should you find yourself doing the walk of shame or merely stumbling in the door at the crack of dawn, these airy pancakes will be a welcome sight. While always a brunch favorite, especially after an all-nighter, let’s face it, with cinnamon, bananas, vanilla, walnuts, and the secret ingredient, amaretto, they’re really soothing anytime, day or night.
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
¼ teaspoon cinnamon
1½ cups soy milk or other nondairy milk
1 teaspoon white vinegar
3 medium very ripe bananas, mashed with a fork
1 teaspoon vanilla extract
1 tablespoon amaretto
½ cup chopped toasted walnuts
1 tablespoon canola oil, plus additional
Additional bananas for slicing and serving
Maple syrup for serving
In a large bowl, sift the flour with the baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, stir the soy milk with the vinegar and let the mixture rest for 5 minutes. Stir in the mashed bananas, vanilla, and amaretto, then pour the mixture into the flour mixture without over-blending. Fold in the walnuts.
In a large nonstick skillet, heat the canola oil until it slides easily across the pan. Pour ¼ cup of the batter per pancake into the hot skillet and cook until bubbles appear on the surface, 1 to 2 minutes. Flip the pancakes with a spatula and cook 1 to 2 minutes more, until golden brown on both sides. Transfer to a large plate and cover loosely with foil to keep warm. Continue making pancakes, brushing the skillet with oil for each batch.
Serve with sliced bananas and maple syrup.
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