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I haven’t made pancakes much in the past few weeks.  I’m usually a huge pancake fan.  I mean I can eat pancakes for breakfast, lunch and dinner.  I haven’t been cooking lately but making a stack of pancakes doesn’t feel like work at all.  So this is my new pancake mix: coconut-banana-cranberry flavor.  The sweet and rich combination of coconut and bananas is highlighted and contrasted by the tangy cranberries.  I highly recommend eating these pancakes with vegan margarine.

Coconut-Banana-Cranberry Pancakes
(makes 6-7 large pancakes)

1 cup self-rising flour (or all-purpose flour plus 1/2 tsp. baking powder and 1/4 tsp. salt)
1 cup oat flour
1/2 tsp. baking soda
3/4 cup coconut cream
3/4 cup unsweetened vanilla soy milk
1 over-ripe banana, mashed
1/2 tsp. olive oil
2 tsp. vanilla extract
4 to 4 1/2 Tbsp. pure maple syrup
1/2 + 1 Tbsp. dried cranberries

1. Sift the flour and oat flour with baking soda in a large mixing bowl.
2. In another bowl, mash the banana, and add coconut cream, soy milk, olive oil, vanilla extract and maple syrup.  Mix well.
3. Add the wet ingredients into the dry ingredients gradually.  Mix the batter well.  The batter should be runny but not too thin.
4. Use a paper towel to lightly grease the pan and then put it on medium heat.  When the pan is hot, cook your pancakes away.

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