My very easy Sunday morning staple! (Along with other variations I’ve made in parenthesis – it’s flexible)
1C whole wheat flour
1C almond milk (or cashew, soy)
1 ripe banana (or 1/2C pumpkin puree)
1T baking powder
1T pure maple syrup
1t pumpkin pie spice (or cinnamon)
3/4C frozen blueberries (or blackberries, raspberries, strawberries)
Divide the banana, mash. 1/2 goes into a pot with the berries to make a compote, along a dash of cinnamon, and a few Tbsp of water for preferred consistency. Simmer down for 10-15 minutes.
Other half of banana gets combined with the milk, flour, baking powder, syrup, and spice.
Pour half of batter onto griddle and cook for 4 minutes per side, repeat. Top with the pancakes with the compote, a dash of cinnamon, and garnish with nuts, flax, hemp, cacao or whatever suits ya.
Makes two 8 inch pancakes. (I’m using an 8 inch Dash griddle)
Pro-tip: Use a tortilla warmer to keep the first pancake warm while the second one cooks.
by Beershift_Knob_