YIELDS: 15 silver-dollar-sized pancakes
1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 Tbsp brown sugar
1 large egg
1 cup buttermilk *(milk + apple cider vinegar)
2 medium bananas, finely chopped
1 Tbsp oil (+ more for cooking)
If you do not have buttermilk, make it by adding 1 Tbsp vinegar to 1 cup milk. Set aside for 5 minutes or more and allow it to thicken.
Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients.
Add the wet to the dry and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
Heat a nonstick frying pan over medium-low heat. Test the griddle by flicking water on it. If the water dances across the surface, it is ready.
Use a ladle or measuring cup to measure out 1/8 cup batter.
Cook until bubbles form in the batter and bottom is golden, approximately 3 minutes. Flip and cook until second side is golden, another 1 minute or so. Adjust the heat as necessary as you cook.