This morning I made banana pancakes and modified a Buckwheat Pancake recipe from Chicago Diner’s Cookbook. I attempted this yesterday on some friends with great reviews that I made them again today!

• 1 c. unbleached organic white flour
• 1/4 c. organic whole wheat flour
• 2 tbs. organic brown sugar
• 2 tsp. baking powder
• 1 1/4 c. almond or soy milk
• 2 tbs. vegetable oil
• 1 tsp. pure vanilla extract
• 1/4 tsp. sea salt
• 1/2 tsp. cinnamon
• 1/2  medium banana sliced

Mix the dry ingredients together, then slowly add in the wet ingredients and mix well. Add in the bananas and fold them in. On a hot griddle or non-stick pan, pour about 1/3 cup batter. Wait until the air bubbles begin to pop and flip. Keep the pancakes warm by placing them in another pan and cover until finished. The first pancake will take longer to cook than the last. Makes about 5-6 pancakes. Serve with real maple syrup, top with some powder sugar and bananas. Enjoy!