Michelle Davis and Matt Holloway’s Whole-Wheat Banana Pancakes
Ingredients
2½ cups whole-wheat pastry flour or all-purpose flour2 Tbsp. brown or white sugar
2 tsp. baking soda
½ tsp. salt
2 cups nondairy milk (like almond)
1 small banana, mashed (should be around 1/3 cup)
Grapeseed oil or coconut oil for cooking the pancakes
Preparation
• In a big bowl, whisk together the flour, sugar, baking soda and salt. Make a crater in the middle and add the milk and mashed up banana. Mix that all together until there are no more dry spots, but don’t go crazy. Mixing it too much will make your pancakes tough, so just chill the fuck out sir mix-a-lot.
• Now, you probably know what to do once the batter is done, but in case this is your first time at the griddle, keep reading. Grab a skillet or griddle and heat it over medium heat. Lightly grease the pan with some oil and pour some pancake batter onto the griddle for each pancake you want. Cook the first side for about 2 minutes or until bubbles appear on top. The bubbles mean your pancake has cooked through. Flip and continue cooking the other side for 1 to 2 minutes or until the pancake looks golden brown.
