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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Banana Spirulina Pancakes

Serves 2

This is a recipe for banana spirulina pancakes.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Soy, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 280 g (1 ¼ cup or 10 oz) all-purpose flour
  • 2 tbsp white granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • About 1 teaspoon powdered spirulina
  • 2 tbsp vegetable oil
  • 280 g (1 ¼ cup or 10 oz) rice milk (soy might also work)
  • 1 thinly-sliced banana
  • Maple syrup

Method

  1. Sift and combine the flour, sugar, baking powder, salt, and spirulina in a big bowl.
  2. In a separate bowl, mix oil and milk.
  3. Make a well in the center of the dry ingredients. Dump in the liquid ingredients and lightly mix the two together. Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will be fluffy.
  4. Gently toss in the bananas and stir them just enough to coat in the batter.
  5. Heat non-stick pan over medium-high heat, and spray evenly with oil.
  6. Using a ⅓ cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).
  7. When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.
  8. Immediately flip over, and cook for another minute or so on the other side.
  9. Remove the pancake, and put it in the toaster oven on warm while you cook the remaining batter (or find some way of keeping it warm).
  10. Spray the pan again, and repeat until the batter is all gone.