Another nomoomechs Meal (Recipe Included)

Vegan Banana and Pecan Pancakes 
(with cut up apples on the side)

The Ingredients

• 1 1/4 cups whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon of fine sea salt
• 1 1/2 cups soy milk/rice milk/coconut milk (any will do)
• 2 tablespoons refined coconut oil, melted (if you don't have coconut oil you can use olive or vegetable oil as well)
• 1 tablespoon maple syrup, plus more for serving
• 1 teaspoon pure vanilla extract (I didn't use it because we had run out, so I put cinnamon instead) 
• 1 large banana thinly sliced 
• 1/2 cup chopped pecans

Should make 6 to 8 medium pancakes

Here's how 

     In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the rice milk, oil, maple syrup, and vanilla. Stir the banana and the pecans into the batter. Whisk the milk mixture into the flour mixture, stirring just until combined (a few lumps are okay). 

     Preheat a nonstick griddle or a large nonstick skillet over medium heat for at least 2 minutes. About 1/4 cup at a time, pour the batter onto the grill or skillet. Cook until bubbles appear, the edges are set, and the pancakes are nicely browned on the bottom (about 2 to 3 minutes). Turn and cook until the other side is nicely browned, 1 to 2 minutes. If necessary, keep the finished pancakes in a warm oven while you finish the batter. Serve hot with maple syrup.