Light and Fluffy Banana Pecan Pancakes (Vegan, No-oil)

Light fluffy banana pecan pancakes your family will love!

One of my favorite things is Sunday morning brunch with my family. As it turns out, they like it quite a bit too! My husband, Jim, came up with the flavor combination and it really worked well. You can make it with whole wheat flour (I wouldn't go more than half with it.) if you'd like, but the recipe as written below comes out extremely light and springy - give it a try.

Shopping / Ingredient List

All purpose flour
Baking powder
Sugar
Salt
Chopped pecans
Maple syrup
Bananas
Soy milk

Banana Pecan Pancakes

In a medium mixing bowl, stir together:
2 cups all purpose flour
2 Tbsp sugar
1/2 tsp salt
2 tsp baking powder

In a small bowl, thoroughly mash 2 ripe bananas, then add to the dry mix along with:
2 cups soy milk
1/2 cup chopped pecans
2 tsp maple syrup

Lightly stir just until everything is mixed together. Don't overdo it or the pancakes will be tough.

Spoon batter onto a non-stick frying pan or griddle over medium heat. Wait until you see bubbles around the edge, then flip and cook on the other side for about 1-2 minutes.

The maple syrup in the mix not only makes for a nice flavor, but it also helps to give the exterior of the pancake that slight crunchy texture. It is such a treat when you cut through that nice outer texture to that light cakey inside!