If ‘Vegetable Soup’ sounds too similar, read this recipe before you decide! This version of the ever-popular soup comes with an innovative twist, as it uses a stock of moong dal, tomatoes and onions, which imparts a very pleasing consistency and flavour to this nutritious soup. With loads of crunchy veggies and a tinge of tomato too, each spoonful of this toothsome soup is a feast to the taste buds.
step 1
If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
step 2
In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
step 3
If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
step 4
Using a ⅓-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
step 5
Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
step 6
Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
step 7
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
1 cup white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder (not baking soda!)
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
⅔ cup milk of choice*
½ cup mashed ripe banana (from about 1 large banana), plus another banana for slicing on top
1 large egg
2 tablespoons maple syrup or honey, plus more for serving
2 tablespoons melted unsalted butter or coconut oil
½ teaspoon vanilla extract
Optional toppings: sliced banana, maple syrup, peanut butter or almond butter
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups