The town I grew up in was not a gourmet kind of place.  Most places that tried to go that route sadly didn’t last long.

A big night out for our family to celebrate birthdays (free Ice cream Sundae’s for dessert!) was at The Castle Restaurant.  It was, hands down, my favorite place (also the place where my sister stuck her finger up into the old powdered soap dispenser on the wall, and when my mother pulled it down…no nail!  I often wondered who the lucky contestant was that cranked the handle and received that prize!). But it was really more of a glorified diner than gourmet, despite the red carpet and chandeliers.

There was, however,  one restaurant that was fancy and gourmet.  It was where we got engaged, and celebrated pretty much everything as we got older.  It was also where my father was introducing my husband to someone that I had known since childhood and got a bit flustered.

He actually introduced us as : This is my son-in-law Tim, and his wife Ann.

Excuse me!!!!???  His wife???  Um, Last time I checked I was your daughter!!!  I used to play flashlight tag with this man’s children!  And now I’m getting second billing?!  Now, I’m just some total stranger that he married?  Gee, thanks Dad.  Good to know you’ve accepted Tim into the family, but guess someone had to go to make room.

Anyway, that incident which clearly scarred me for life aside, I don’t remember much about the menu there, but I do remember the show stopping dessert…Banana’s Foster.  And what would go better with them than …pancakes!

Ingredients:

• 1 cup oat flour
• 1/4  cup millet flour
• 2-3 Tablespoons Monkfruit
• 1/4 teaspoon salt
• 1 Tablespoon baking powder
• 1 cup milkadamia milk
• 6 Tablespoons aquafaba (liquid from a can of chickpeas)–this is the egg substitute
• 1 teaspoon vanilla

Directions:

1. Whisk all ingredients together, then let the batter rest in the fridge for about an hour (it really thickens it up a bit so that the pancakes come out a bit nicer)
2. When you are ready to make the pancakes, heat a skillet, and use a bit of vegan butter or oil if you are not using a non-stick pan (I used a ceramic pan and didn’t need anything) and cook as you would any other pancakes–till the bubbles start to pop and the edges get a bit done.  Flip to the other side and cook about a minute till done.

Banana’s Foster topping:

• 1 Tablespoon vegan butter
• 1 Tablespoon maple syrup
• 1 ripe banana, sliced

Directions:

1. Put butter and syrup in small pan and cook over medium/medium high heat till butter is melted and the two are a bit bubbly.  Add banana slices and saute for about a minute till bananas are coated and warmed through.
2. Spoon over pancakes and serve.

** I actually only used the one banana for all the pancakes in this recipe, mostly because I was afraid if I made more of them, I would eat them all and then I would be really, really sorry.  I totally think it needs more than one serving of the bananas though. And feel free to make double the sauce so you don’t need anything more on the pancakes!

Enjoy!