These pancakes are sweet and delicious when topped with the vanilla whip. Traditional pancakes use eggs and oil to make the cake moist, but this whole foods plant-based version uses delicious chia seeds and mashed bananas. Chia seed is very high in fiber and omega-3 fatty acid, and it expands to form a gelatinous bead when soaked in liquid.
Do try the vanilla whip. The recipe is based on one from the “Forks Over Knives Cookbook.” It’s made from tofu, which was a surprise to me! I had no idea that tofu could be so versatile, but it pretty much assumes the flavor of whatever you add to it (in this case pure vanilla extract, a little maple syrup, and dash of fresh lemon juice). This dairy-free whip can be used with a plant-based muffin or cupcake recipe as yummy frosting!
Banana-Oat Pancakes with Chia Seed
2 Ripe bananas, mashed
2 Cups soy milk
2 Tablespoons chia seed
1 Cup 100% whole wheat flour
2 Tablespoons flax meal
1 Cup rolled oats
2 Teaspoons baking powder
2 Dates, chopped
1/4 Cup walnuts, chopped
2 Teaspoons vanilla extract
First prepare the chia seeds by adding them to a small saucepan with 1/4 cup of water. Bring to a boil and stir until the seeds are fully expanded, about 1 minute.
Combine the chia seeds and water, mashed bananas, vanilla extract, and soy milk in a large bowl. Gently mix in the whole wheat flour, oats, flax meal and baking powder. The batter should be runny so add a little more soy milk if needed. Stir in the chopped walnuts and dates.
To cook the pancakes: Spoon some of the batter onto a skillet over medium heat. When you see bubbles coming to the top of the pancake it is time to flip it over. Cook the pancakes until browned, about 3 minutes per side. The pancakes are done cooking when they feel dense, not mushy, when pressed gently with a finger.
1 (16oz) Package extra firm tofu
2 Teaspoons pure vanilla extract, or seeds from 1 vanilla bean
2 Tablespoons fresh-squeezed lemon juice
1/4 Cup raw unsalted cashews
1/4 Cup 100% pure maple syrup
Bring about 1 cup of water to a boil in a small saucepan. Add the cashews and remove from heat. Let the cashews soak until soft, about 30 minutes, then drain off the water.
Add all ingredients to the bowl of a food processor. Process on high until very smooth. Chill for 1 hour before serving (if desired).