Banana Buckwheat Pancakes

Mouth-watering good!! Yummiest pancakes I've ever had. :) You can serve them with the traditional butter and syrup, but I like them best with apple sauce on top! I tried peanut butter and almond butter too, and both were good, but the apple sauce is definitely the best! Also, I didn't have baking powder, so I used a 1/2 tsp baking soda and left the powder out, and it worked great!

2 cups plain soy milk
2 tsp fresh lemon juice
1 c buckwheat flour
1 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp egg replacer powder
2 Tbsp canola oil
1 Tbsp maple syrup (pure is best!)
2 bananas, thinly sliced

Mix 1 3/4 c soy milk with lemon juice in small bowl. Let stand 5 minutes.

Combine flours, baking powder, salt, and baking soda in medium bowl.

Whisk egg replacer and remaining 1/4 c soy milk in small bowl. Add to soy milk mixture. Whisk in oil and syrup. (For those of you who don't know what egg replacer powder is, see the picture below.)

Stir flour mixture into soy milk mixture. Fold in bananas.

Lightly oil griddle, and cook the pancakes just like any other pancake. Yummy!