I only had about one and a half pieces of matzo left in my stash, so this recipe is only for one (although the husband, SchoopyBoy and I all shared the small portion). It does lend itself quite easily to doubling or quadrupling. I made this recipe pancake-style, but I think it could work scrambled style too. Also, as usual, I didn't really measure the cinnamon or vanilla, so the amounts are approximations. My apologies, I am a Jewish mother after all, so gawd-forbid I should actually make precise measurements in my cooking. ;)
1/4 cup nondairy milk (I used soy milk)
~1/8 tsp vanilla
generous sprinkle cinnamon
1 1/2 pieces matzo
1. Break the matzo into small pieces in a bowl and fill with water until the matzo is covered.
2. While the matzo is soaking, combine the remaining ingredients in a blender and blend until smooth and thick.
3. Drain the water from the matzo. Pour the banana mixture over the wet matzo and stir to combine.
4. Heat a pan on the stove and pour a little oil in. When the pan and oil are hot, scoop the matzo mixture with a spoon into pancakes.
5. Let cook for a few minutes and turn to cook on the other side for a few minutes more.
|cooking in the pan|
|the finished product, golden brown|
The banana and vanilla make these sweet enough that you really don't need any additional syrup or other sweetener. That being said, a little agave nectar drizzled over them enhanced the sweetness of the banana flavor quite nicely.