Breakfast - when I have time to really eat it! - is with no question my favorite meal of the day. From waffles to baked oatmeals to loaded tofu scrambles, there's so many delicious and simple options to a vegan breakfast. This morning, for example, when going through the kitchen, we realized we had tons of leftover bananas from last week's Trader Joe's run. Needless to say, for our first breakfast of 2015, vegan bananas foster pancakes were on the menu! You can make this recipe with alcohol or without. We used a hazelnut liqueur, but I would also recommend swapping it out for either banana liqueuer or a dark rum if you have it. But if you don't want to use any alcohol at all, that's fine too! Omit it entirely, and it will still be a completely indulgent alternative to your standard pancake breakfast. ------------------------------------------------------- Vegan Bananas Foster Pancakes To Make the Pancakes: 1 cup flour 1 tablespoon sugar 2 tablespoon baking powder A pinch of salt 1 cup non-dairy milk (We used plain soymilk.) 2 tablespoon vegetable oil Combine the flour, sugar, baking powder and salt in a large bowl until well mixed. Mix in the soy milk and oil and beat together until batter is smooth. 1. Drop 1/4 cup of batter at a time onto a well greased frying pan over medium-high heat. 2. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. 3. Place on plates and top with bananas foster sauce. To Make the Bananas Foster Sauce: 4 ripe bananas, peeled 4 tablespoons Earth Balance (or another vegan butter spread) 1 cup light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 cup hazelnut liqueur, optional (We used Frangelico brand.) 1. Peel the bananas, and then cut them in half across and lengthwise. 2. Melt the Earth Balance in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves about 2 minutes later. Add the bananas and cook on both sides until the bananas start to soften and brown. 3. Carefully add the hazelnut liqueur. Shake the pan back and forth, basting the bananas, until it reaches a proper sauce consistency. Remove the pan from the heat, and ladle sauce onto the pancakes. Enjoy!