If you have some funky bananas laying around, these pancakes are a great alternative to banana bread! My daughter loves them. Observe...
She's got a little "bed-head" going on, but you get the idea.
3/4 C unbleached all-purpose flour
3/4 C whole wheat pastry flour
1/4 tsp sea salt
2 1/2 tsp baking powder
2 Tbsp granulated sugar
1 Tbsp brown sugar
1 1/2 C plain soy milk or oat milk
1 tsp vanilla extract
1 medium ripe banana, mashed
Vegetable oil for the pan
- Combine the flours, salt, baking powder, and sugars in a medium bowl. Create a well in the center of the dry ingredients and add the soy milk, vanilla and banana.
- Stir together just until combined. Some lumps are okay.
- Oil a griddle (we used a cast-iron skillet) and warm over medium heat until hot but not smoking. Ladle the batter onto the hot griddle and cook until bubbles form on top, about 3 minutes.
- Flip the pancakes and cook until golden brown, about 3 minutes.