Banana Pancakes. Or pancakes with bananas. Either way, it’s one of our favorite ways to start the day!
Did I mention another ingredient that’s rare here is maple syrup? Well, it is. Not as rare as, say, Reese’s Peanut Butter Cups. But when you can find maple syrup, it’s pretty darn expensive. How, I ask you, is a girl from Chardon, Ohio supposed to live without maple syrup? Well, live without syrup I have, but living without pancakes is just crazy talk.
I was going to call these Banana Pancakes. But Steve pointed out that the bananas don’t actually go in the batter. We just always eat them that way. So really, you could put any fruit you like. But bananas really are the best.
2 tbsp coconut or olive oil
1 tbsp agave
1 cup soy, almond, or rice milk
*Whisk these. Note that if using coconut, you might want to warm the milk a little so that the oil doesn’t harden back up.
1 tbsp baking powder
1 cup flour of choice
*Whisk again, slowly but surely, until there are no lumps. Heat pan or griddle to low and cook pancakes in desired shape and size, adding a little coconut or olive oil each time to keep them flipping easily.
Serve with sliced bananas or other fruit and maple syrup. Oh wait, what if you don’t have syrup? A little drizzle of agave will work just fine!