Makes: 12 pancakes
Total Time: 10 min.
Ingredients:
12 oz. wholemeal flour
2 teaspoons baking powder
1 pinch of salt
1/2 teaspoon cinnamon
6 oz. milk
2 Tablespoons maple syrup or agave
1 teaspoon extra virgin olive oil
2 ripe bananas, mashed
Coconut oil
Directions:
In a bowl, mix the flour, baking powder, salt, and cinnamon. In another bowl, mix the maple syrup, milk, bananas, and oil. Combine the wet ingredients to dry ingredients and stir well with a whisk, eliminating lumps. Heat the pan with a little coconut oil. With a ladle, pour the batter on the pan, spreading the batter. Turn when the pancake begins to present small holes on the surface, cook on the other side and place on a plate. Continue until you finish the batter. They can be eaten right away, cool them by keeping them covered with plastic wrap in the refrigerator and if necessary heating them in the microwave for 15 seconds, or you can individually freeze and then thaw them by putting them in the fridge the night before. Reheat in the morning for 15-second microwave to get them back soft and fragrant as freshly made.
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