A few months before Adam's arrival, my boyfriend and I took the opportunity to go on a vegan restaurant trip in Toronto. First stop, brunch at Cosmic Treats. The chocolate chip and caramelized banana pancakes threw me to the ground! When we got back, I had to create something similar.
Since then, we've eaten it almost every week! I double the recipe so we can eat them two days in a row!
Makes 5 pancakes
1.5 cups soy milk
2 tablespoons of apple cider vinegar
1.5 cups all-purpose flour
1/4 cup brown sugar
3/4 teaspoon of baking powder
A pinch of salt
1 teaspoon of vanilla extract
1 tablespoon of vegetable oil
1/2 cup dairy free mini chocolate chips
1 ripe banana, diced
Vegetable oil in sufficient quantity for cooking
Combine soy milk and apple cider vinegar to make a buttermilk. Set aside for 5 minutes.
In a large bowl, mix the dry ingredients together. When the milk mixture has thickened, add the vanilla extract and vegetable oil to it. Combine wet with dry ingredients and stir in chocolate and banana.
In a skillet, heat 1 tbsp of vegetable oil over medium heat. Add a ladle of dough per pancake. Once the sides of the pancake are cooked through, turn and cook for a minute.
Serve with vegan butter and maple syrup.