- 1 cup pancake mix (check ingredients)
- 3/4 cup vegan soymilk
- 2 tablespoon Lighter bake butter replacer (apple/prune butter)
- 2 tablespoon tahini
- 2 tablespoon wheat germ
- 1 banana
- 1 small carrot
- 1 small zucchini
- non-hydrogenated vegan margarine
Blend together pancake mix, milk, butter replacer, tahini and wheat germ. Mash the banana and add to the pancake batter. Then, shred carrot and zucchini in food processor and add to batter as well.
Heat a non-stick skillet on medium heat and coat with a thin layer of margarine. For each pancake pour about 1/4 cup into heated skillet. Cook until golden brown. Flip and cook second side.
Serve immediately topped with maple syrup.
This recipe is yummy and packed full of nutrition!!! Enjoy.
Serves: approx 8 pancakes