Vegan Banana Pancakes

I wanted to post a breakfast recipe, since my posts have been focusing mostly around dinners and snacks.
These banana pancakes are great for breakfast, but I had them for dinner last night :)

One thing I really like about this recipe is that it doesn’t use any butter (obviously because its vegan) and it doesn’t use and fake butter substitutes. If you remember from a couple weeks ago, I have a real issue with those :(  Check out that week’s blog if you get a chance (it was on a quick veggie dinner) here if you missed it.

This recipe calls for whole wheat flour, which if you aren’t already, you should always use when a recipe calls for flour. White flour is so processed that many of the nutrients are removed before you eat it. Whole wheat flour is exponentially better for you.
  
Ingredients
2 bananas
1 1/2 cups almond milk
1 tablespoon maple syrup
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoons salt

Combine together the dry ingredients until they completely mixed.

Add all of the wet ingredients and mix until there are no bumps. If the mixture seems to dry or runny, add some more almond milk or flour appropriately.

Finally, slice the banana into 1/4 inch thick slices and gently add to the mixture.

On a hot skillet, add a little olive oil and let heat up to medium heat. Place the batter on the pan with an ice cream scoop into dollops about twice the size of a quarter.

Once the pancake starts to form small bubbles on top, usually about 4-5 minutes, flip over and let the other side cook.

Serve with some more maple syrup!

This recipe can be great for kids because it’s healthy, and you can make shapes! I’ve become an expert at the Mickey Mouse pancake :)