Whole Wheat Banana Pancakes

Ingredients

• 1 Cup Whole Wheat Flour (120 G) 
• 2 Teaspoon Baking Powder Double-Acting
• 1/4 Teaspoon Baking Soda
• 1/4 + 1/8 Teaspoon Salt
• 1/2 Teaspoon Cinnamon Powder
• 1 Large Cage-Free Egg (beaten at room temperature)
• 1 Large Banana (mashed well, riper the better)
• 1 Tablespoon Melted Butter or Oil
• 1 Tablespoon Sweetener (Sugar Lite – a 50-50 Blend of Stevia and Sugar ground to a fine powder or 1-2 tablespoon fine sugar or powdered jaggery or a bit of stevia)
• 1/4 Teaspoon Vanilla Extract
• For the Buttermilk – 1 Cup Milk (240 G) Room Temperature
• 1/2 Tablespoon Vinegar or Lemon Juice
• To Cook – Extra Butter or Oil

Preparation

Prep: 10 minutes
Cooking: 15 minutes

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1. First, combine the milk and vinegar or lemon juice in a bowl. Set aside. Your milk will curdle, which will help make your pancakes fluffier.
2. In a large bowl, whisk together your dry ingredients: whole wheat flour, baking powder, baking soda, salt and cinnamon powder. Sift them if you would like even fluffier pancakes
3. In another bowl, combine the beaten egg, well-mashed banana, melted butter, sweetener and milk-vinegar mixture. 
4. Add the wet ingredients to the dry. Mix until just combined.
5. Let the batter sit for 5 minutes so the whole wheat flour can absorb the liquid and soften. If your batter seems too thick, add a little milk or water.
6. Over low heat, melt little butter or add oil (around 1/2 teaspoon per pancake).
7. Drop around 1/4 cup of batter for each pancake.
8. When a few bubbles appear, flip the pancake over and cook for 1-2 more minutes.
9. Serve with banana slices and your favourite liquid sweetener.

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