Saturday, August 24, 2013

Cinnamon Pancakes with Caramelized Bananas and Candied Walnuts

Another pancake post?? Didn't we just have one?  The answer to both questions is: yes.  My boyfriend and I have one day off a week together and for that morning he gets to wake up to a nice, hearty breakfast.  Occasionally I'll do a breakfast macro bowl, some tofu scramble with hash, or even the rare biscuits and tempeh sausage.  However, more often that not, my choice eat in bed breakfast is pancakes.  The other week I came up with this little number, hope you enjoy!


1 1/4 cup of flour
1 tablespoon of sugar
2 teaspoons of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
1 tablespoon of ground flax seed (mixed with 3 tablespoons of water)
3/4 cup of soymilk
1/4 cup of applesauce

1-2 ripe bananas
2 tablespoons of brown sugar
1 tablespoon of earth balance
3 tablespoon of walnuts, chopped

Preheat your oven to 400.

Mix together your ground flax seed and water and set aside.

Take your earth balance and melt it on low heat in a small pan.  Add 1 tablespoon of the brown sugar and cook for a minute or two.  When the sugar mostly dissolves add walnuts and mix until all walnuts are coated.  Spread out on a baking sheet and cook for about 15 minutes, stirring now and then and checking on them often so they don't burn.

In the meantime, mix all your dry ingredients for the pancakes in a small bowl and then add wet ingredients.  Cook about 1/3 cup of batter per pancake (or whichever size you like) until golden brown on each side.  Set aside and keep warm.

While your pancakes are cooking, spray a frying pan (I used a cast iron skillet) with non-stick spray.  Slice bananas into 1 inch pieces and pan sear on medium heat.  Sprinkle the remaining 1 tablespoon of brown sugar over the bananas on both sides as they cook.

Serve pancakes topped with candied nuts  and banana slices and enjoy!

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