I didn't have any eggs, so I did a quick google search for a vegan pancake recipe, just to see what was involved. It turns out, vegan pancakes are really simple, and similar to conventional ones. Instead of egg, this recipe calls for a mashed banana. I'm guessing that you could replace mashed banana with other fruit, too. In fact, the last time I wanted to make this recipe I was missing a banana. Instead, I used up some canned pumpkin I had on hand (maybe 1/2 cup? or so?) and followed the rest as usual. I also added a few dashes of cinnamon, ginger, and cloves, to spice up the pumpkin. Those pancakes came out just as well! This recipe is so simple and delicious.
I will say that both times I made this recipe I had trouble with the pancakes sticking. I'd recommend adding more fat with each addition of batter to the pan. Since they don't have any other oil or fat in the batter itself, the added fat in the pan doesn't jack up the calories too badly.
Banana Chocolate Chip Pancakes from Veg Family
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 banana, mashed
1 1/4 cups soy milk.
1 tablespoon sweetener (I used 2 tsp agave nectar)
Sliced fresh fruit (optional)
1/2 cup chocolate chips
In a large bowl, sift the flour, salt, and baking powder together.
In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining soy milk to the dry mix and stir together until just mixed. Fold in chocolate chips, stirring as little as possible.
Heat a griddle or non-stick skillet over medium heat. Add oil or butter. Add batter 1/4 cup at a time to the skillet. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown