Mary’s Note: Sparkling water keeps these easy pancakes light and fluffy. Use all whole-wheat pastry flour for heartier cakes—you’ll be surprised at how light they remain. My grandson, Jaysen, and I prefer these plain, but a little pure maple syrup or applesauce on top is good, too.
Mix together the whole-wheat and all-purpose flours, baking powder, and salt in a medium bowl.
In another medium bowl, whisk the Egg Replacer with 1/4 cup warm water until frothy. Add the bananas, mixing well. Add the soy milk, sparkling water, Lighter Bake, and lemon juice until well mixed. Stir the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, if you are using them.
Heat a nonstick griddle over medium heat. When it is hot, ladle pancakes onto the griddle, using 1/4 cup per pancake, allowing space for them to spread. When bubbles form on the surface, use a spatula to flip them over. Cook until lightly browned. Repeat with the remaining batter.
If you can’t find Lighter Bake, prune puree, apple sauce, or even a little extra mashed banana will do.From The Starch Solution by John A. McDougall, M.D., and Mary McDougall. Rodale Books, 2012. Reproduced with permission.Nutrition info is courtesy of this blog; any errors are mine. –SV