Banana Pecan Pancakes

Hello Deliciousness! Hello reason to never become an omnivore again....banana pecan pancake delight! Now that I know how to make these, I will probably never go out for breakfast anywhere other than my kitchen! For the Maple "Butter" If you don't do honey, then try substituting agave nectar or just leave the honey out completely with no substitutions.
Maple "Margarine" just doesn't seem nearly as sexy and yummy as Maple "Butter", so I am sticking with that :)

Ingredients
2 cups soy milk
2 TBSP white vinegar
1 1/2 small bananas, mashed
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick margarine ( I use Erth Balance), melted
3 more bananas, peeled and sliced in 1/4-inch circles
Maple "Butter", recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish

Maple "Butter":
2 sticks margarine (Earth Balance) softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Directions
Preheat the oven to 200 degrees F.
In a small bowl, mix the soy milk together with the vinegar. I know that this seems ODD, but it is how we create the 'mock buttermilk' effect.
Next, in a large mixing bowl whisk the soy milk/vinegar mixture, mashed bananas, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.

Using a ladle pour the batter into the pan, (see note below), cook the pancakes on 1 side until they are set, and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Yield: 6 servings