1 cup whole wheat pastry flour
1 cup organic all purpose flour
1/4 cup maple sugar (or any sugar)
1 tsp sea salt
1.5 tbs baking powder
1 large egg
2 cups almond milk (or any milk)
1 tbs coconut oil, melted
1 tbs vanilla extract
1 banana, sliced thin
1/2 cup dairy free chocolate chips
In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk together all of the wet ingredients (excluding the banana & chips).
Make a well in the center of the dry mixture and slowly pour & combine the two together.
Do not over mix; batter should be a bit lumpy.
Heat a nonstick pan on medium high. Pour an even amount of batter for each pancake on pan. Lower heat to LOW.
Then place your banana slices and chips as desired, on each pancake.
Flip em after a few minutes and cook for another 4-5 minutes on low heat.
Work in batches and repeat.
Yields 16 pancakes.