The idea for these Banana Split Pancakes came from a request to try Banana Wave Bananamilk. Every March, Ethan and I see photos from friends who attend Natural Foods Expo West and we swear we will go the following year. Yet by the time the next one comes around, we have already planned other travel around that time. After this year’s expo, I received an email asking if we would be interested in trying a new product that was at the convention, Banana Wave Bananamilk. As I typically use a banana in my morning smoothie, I thought this would be a great new option. I eagerly accepted the offer and a few weeks later the box of Banana Wave arrived.
Before opening the Banana Wave, I dutifully read the promotional material that came with it. I learned that the recipe for this milk is derived from an ancient African recipe that has been passed down from generation to generation and first introduced to company founder, Neter Alkebulan, by his own grandmother. Ethan and I are big fans of old family recipes, so seeing this made me very happy. I also learned that each 8 ounce serving has as much potassium as a small banana as well as containing vitamins A, B, C, D and E, and fiber. With all the info read, it was time to try Banana Wave. I used it my smoothie and could not tell the difference between using Banana Wave or using a banana and soy milk. The milk is very rich with a good banana flavor, that is not over powering. In addition to using in smoothies, Banana Wave would be great in cereal, hot chocolate, in certain baked goods, or better yet, in our Banana Split Pancakes!
I thought about using the Banana Wave Banana Bread, but as we have a recipe for Banana Bread in NYC Vegan, I wanted to come up with something completely different. This milk practically begged to become Banana Split Pancakes. I used the Banana Wave in place of soy milk, added chocolate chips to the batter and topped them with homemade strawberry sauce, chopped pineapple and a dollop of whipped coconut cream. These pancakes are like having a banana split for breakfast, and there is nothing wrong with that. I might even try making the pancakes “silver dollar sized” and serve them as a dessert next time. After all, if you can have a dessert-like breakfast, why not have a breakfast-like dessert.
1/4 cup water
1/4 cup sugar
1 cup frozen strawberries
2 cups Banana Wave Bananamilk
2 tablespoons canola oil (or other neutral oil)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegan chocolate chips
1/2 cup finely chopped fresh pineapple
Whipped coconut cream
1. Combine the water and sugar in a small saucepan over medium-high heat and bring to a simmer. Reduce heat to medium and simmer for 3 minutes. Add the strawberries and simmer for 10 minutes. Set aside while you make the pancakes.
2. In a small mixing bowl whisk together the Banana Wave, oil, and vanilla. Set aside.
3. In a large mixing bowl whisk together the flour, baking soda, baking powder, and salt. Pour the Banana Wave mixture in to the flour mixture and whisk until completely combined. Do not over mix the batter, a few lumps are fine. Stir in the chocolate chips and mix to evenly distribute them throughout the batter.
4. Heat a griddle over medium heat and spray with nonstick cooking spray. Gently ladle the batter by 1/4 cups onto the griddle, allowing space between them as the pancakes will spread a little as they cook. When the bubbles begin to set around the edges of the pancake, about 2 minutes, flip the pancakes. Cook for 2 to 3 minutes on the other side. Transfer the pancakes to a plate and repeat until all the batter is used.
5. Top the pancakes with some pineapple, the strawberry sauce and a dollop (or two) of whipped coconut cream.
makes 12 pancakes