Tropical Pancakes

There ain't nothin' better than homemade pancakes and real maple syrup. These are slightly heavy, and I cover the pan when I cook them. To make them thinner, add more soy milk, pineapple juice, or water.


Tropical Pancakes:
1 c. whole-wheat pastry flour (have to use pastry, regular whole-wheat don't work)
2 tsp. baking powder
2 Tb. dessicated coconut, unsweetened
1/4 tsp. cinnamon
a few shakes cardamom
1/8 tsp. sea salt
1 c. vanilla soymilk
1 Tb. canned pineapple juice
1/2 tsp. vanilla extract
1 ripe banana, sliced (I like the cooked chunks in this particular recipe).

In a large bowl, add the flour and baking powder. Add the coconut, cinnamon, cardamom, and sea salt. Add the soymilk and vanilla and stir through, until it starts to come together. Add the banana slices and finish stirring.

Heat a lightly oiled skillet over medium-high then lower heat to medium-low before you start to make the pancakes. Scoop the batter onto the skillet and cover the pan. Let cook for a few minutes, until bubbles have formed in the center and the edges are dry. Flip pancake, cover, and let finish cooking on the other side. Once done, place on a plate and repeat process with the remaining batter.

Makes around 4 pancakes that are 200 calories each.