Delicious and nutritious. These family favorites make a great breakfast and a terrific kids cook night meal served with soy sausage and orange juice.
Recipe by Teresa Mattson.
Mix the flours, baking soda and baking powder in a large bowl. Add the soymilk and oil, blending gently (if you stir this too vigorously the batter will not rise). Set aside.
Heat a non stick skillet with a small amount of oil over medium high heat. Slice the bananas into uniform 1/2 inch thick rounds and set close by the skillet along with the cinnamon. When a drop of cool water dances in the pan, the skillet is hot enough to begin cooking the pancakes.
Measure 1/2 cup of batter for each pancake, add to hot skillet. Completely cover the top with sliced banana rounds then sprinkle with cinnamon to taste. Flip the pancakes when the sides have firmed and the center looks set. Serve banana side up. Serve immediately with maple syrup or a tropical fresh fruit salsa.
The addition of finely chopped pecans or walnuts to the surface of each pancake before adding the banana rounds may also be made.