By Sharonda Harris-Bunton
1 1/4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1/4 teaspoon Himalayan salt
2 tablespoons agave nectar
1 1/4 cups vanilla sweeten almond milk
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1 cup mashed bananas
1 tablespoon of Vegan Butter
1 tablespoon of coconut oil to coat pan or waffle machine
In a medium bowl, combine the wheat flour, baking powder, ginger, and Himalayan salt. In another bowl, combine the agave nectar, sweeten almond milk, applesauce, and vanilla. Add the liquid to the flour mixture. Mix until just combined (the batter will be lumpy). Add the bananas.
Heat a large skillet over medium heat, then coat with coconut oil. Pour 1/4 cup of batter onto waffle machine or the hot skillet. The waffle/ pancake is ready to flip when tiny bubbles appear on the top and burst, and the pancake is lightly browned on the edges. Flip the waffle/ pancake and cook for about 1 to 2 minutes, until the underside is lightly browned. Adjust your heat so that the waffle/pancakes cook for about 1 to 2 minutes per side. Waffles/Pancakes can be topped off with some fresh slice bananas, blue berries and or strawberries.