It’s the long weekend! Which means we get an extra day to have a long, lazy, champagne-and-OJ brunch. Now, if your ladyfriends — like mine — have all sorts of dietary idiosyncrasies, you’ll find this dairy-free, wheat-free, sugar-free, vegan-friendly pancake recipe to be just what the naturopathic doctor ordered. Oh, and it’s good, too, so even your dairy-loving, sugar-charged, non-vegan friends will love this recipe, which I modified from one in My Father’s Daughter by Gwyneth Paltrow.
3 cups wheat-free flour (I use Cloud 9 Specialty Bakery’s All-purpose Baking Mix)
1 tbs baking powder
2 teaspoons fine salt
3 cups almond or soy milk
6 tbs vegan-friendly margarine (I use Earth Balance Soy-free Natural Buttery Spread)
3 ripe bananas, mashed
1 tbs real vanilla extract
Mix the dry ingredients and the wet ingredients in separate bowls. Add the wet ingredients to the dry ingredients and mix, until it’s almost smooth, though a few lumps are okay. Add a touch more almond milk if you want to thin the batter. Scoop onto a griddle set to med-high heat. Flip when bubbles appear on the surface.
Serve with berries, real maple syrup, apple sauce, or whatever your heart desires.