Recipe of the day is:

Panana  Cakes

1 cup whole wheat flour 

1 cup oat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 banana, mashed (I use a whole banana)

1 cup water

1 cup nondairy milk (almond, rice or soy milk)

2 egg replacers (4 teaspoons powdered Ener-G Egg Replacer and 6 tablespoons water)

2 tablespoons maple syrup

1. Combine flours, baking soda, baking powder, and cinnamon in a medium-sized mixing bowl.
2. In a separate bowl, mix mashed banana, water , milk, egg replacers, and maple syrup.
3. Combine the wet and dry ingredients, and stir just enough to remove any lumps. The batter should be pourable; if it seems to thick, add more milk.
4. Preheat a nonstick skillet or griddle. Using a 1/4 cup measure, pour small amounts of batter onto the heated surface, and cook until the top bubbles. Turn with a spatula and cook the second side until golden brown. Serve immediately.                                                           

• Keep the cakes small. They are easier to turn.
• This is a delicious way to use up any bananas that are too ripe to eat on their own.
• Preheat the pan so that sprinkles of water dance on it, but not so hot that it smokes.
• Pancakes are best when served fresh and hot. Serve with fresh fruit, fruit preserves, applesauce, or syrup.
• Ener-G Egg Replacer can be found in Hyvee HealthMart or any Health food store or you can order it on-line.
• Eric says to double the recipe because they are so tasty!

  Disla Campbell, LeAnne. PhD "WHOLE PLANTS COOKBOOK", Craxy Frog Publishers, 2011