Fluffy Whole Wheat Banana Pancakes
Ingredients
- 1 cup whole wheat pastry flour (this is different from regular wheat flour; you can also use spelt flour)
- 1 tbsp baking powder
- 1 tsp cinnamon
- Pinch of cardamom (optional)
- 1/4 tsp salt
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 banana mashed
- 1 cup unsweetened almond milk
Preparation
Combine dry ingredients in a medium sized bowl.
Add in mashed banana, apple cider vinegar, maple syrup, and almond milk.
Whisk all together, but do not over mix! If you have small lumps in the batter it is okay.
On a preheated griddle (you can also use a greased pan or for no oil just make sure you have a very good quality non-stick griddle or pan—I made these oil free), ladle about 1/4 cup of batter on to the heated surface.
Allow batter to bubble and cook for about 3-4 minutes.
Use a spatula to flip the pancake to the other side to cook.
Remove from heat and repeat with remaining batter.
Top as desired. I used gooseberries (also called golden berries), blueberries, banana slices and matcha.
