Vegan Banana Pancakes

[vegan, no-dairy, no-eggs]

The other day, I stumbled on the Thug Kitchen recipe for banana pancakes and my family gobbled up the finished product in 3 minutes.   But I had made serious modifications to the recipe which I will share with you.  These pancakes are even more fluffy with a stronger banana flavor.

2 cups of soy milk
1 tbsp apple cider vinegar
3 ripe bananas
2 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp molasses

In the measuring cup, add the vinegar to the soy milk and let rest (the milk will curdle).

In a small bowl, mash the bananas with a fork.

In a large bowl, combine the flour with baking powder, baking soda and salt, sifting in the baking soda and baking powder.  Whisk until uniform.

Add the molasses to the bananas and stir (some streaks may remain).  Add the banana mixture and the soymilk mixture to the dry ingredients and mix until uniform.

Preheat a frying pan over medium heat. Using a large spoon, place pancake batter on the skillet.  Turn when you see bubbles form on the edges and remain.