Plant-Based Vegan Banana Pancakes

• 1½ cups whole wheat flour
  
  
• 2 teaspoons baking powder
  
  
• ½ teaspoon sea salt
  
  
• 1 tablespoon egg replacer
  
  
• 2 bananas, mashed (¾−1 cup)
  
  
• 1½ cups unsweetened, unflavored plant milk
  
  
• 1 cup sparkling water
  
  
• 1 cup fresh or frozen blueberries (optional)
  
  

Directions:


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[*]Heat a nonstick griddle over medium heat. Pour ¼ cup of the batter onto the dry, heated griddle, and flatten it a bit with the bottom of your measuring cup. Flip when the bubbles start to appear and pancake edges start to turn golden. Cook until brown on both sides. Repeat until all batter has been used.


[*]Serve hot topped with the blueberries, or refrigerate or freeze the pancakes.

Note:
Consistency: For a slightly thinner pancake (or if you let your batter sit too long before using it), thin the batter with a little more plant milk before pouring it onto the griddle. If you prefer a thicker pancake, mix in just ½ cup of the sparkling water; then add more sparkling water as needed to achieve your desired consistency.


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