Mix 1 3/4 cups soymilk 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 cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup.
Stir flour mixture into soymilk mixture. Fold in bananas.
Lightly oil griddle, and heat over medium heat. Pour 2 Tbs. batter onto griddle for each pancake, and cook 2 minutes, or until batter bubbles and pancakes begin to brown around edges. Flip, and cook 2 minutes more. Serve with maple syrup.
1 1/2 cups flour 1 cup sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup icy cold water (important) 1/2 cup oil 2 teaspoons vanilla (Madagascar vanilla gives a better vanilla flavor) 2 tablespoons lemon juice
Chilly Dilly Cucumber soup (106 calories per serving!) A serving is one cup.
4 cups reduced-sodium chicken broth
1 1/2 cups chopped peeled waxy, thin-skinned potatoes (such as red or Yukon Gold, not russets)
1/2 cup chopped cauliflower or 1/2 cup additional chopped peeled potatoes
1/2 cup chopped celery
1 large handful whole fresh dill sprigs (including stems), plus 1/4 cup coarsely chopped dill leaves, plus small sprigs for garnish
1 handful whole fresh chives, plus 1/4 cup coarsely chopped chives, plus more for garnish
1 cup low-fat or nonfat plain yogurt
1 tablespoon butter
1 1/4 cups finely diced seeded peeled cucumber, plus thin half-moon slices for garnish
Freshly ground pepper to taste
Combine broth, potatoes, cauliflower (or additional potato) and celery in a large saucepan. Lay the whole dill and chives on top. Bring to a boil over medium-high heat. Adjust the heat so it boils briskly and cook until the vegetables are very tender when pierced with a fork, 15 to 18 minutes. Remove from the heat and set aside until cooled slightly.
Meanwhile, combine 1/4 cup each chopped dill and chives with yogurt in a food processor. Process until the herbs are finely chopped and the mixture is slightly green. Transfer half the mixture to a bowl; cover and refrigerate to use later as a garnish. Leave the remainder in the processor.
Using a fork, lift off and discard the herbs from the pan. Transfer the vegetables to the processor with a slotted spoon (leave the broth in the pan). Add butter; process until very smooth, scraping down the sides as needed.
Add diced cucumber to the broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp, about 3 minutes. Remove from the heat. Thoroughly stir the pureed vegetables into the cucumber mixture. Season with pepper. Refrigerate until chilled, at least 3 hours or up to 3 days.
Serve the soup with a dollop of the reserved herbed yogurt. Garnish with small sprigs of dill, chopped chives and/or half-slices of cucumber, if desired.
Per serving: 106 calories; 3 g fat ( 2 g sat , 1 g mono ); 9 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 6 g protein; 1 g fiber; 491 mg sodium; 506 mg potassium.