“Buttermilk” Banana Pancakes

• 1 3/4 Cups Original or Unsweetened Milk Alternative (I used almond)
• 1 Tablespoon Apple Cider Vinegar or Lemon Juice
• 2 Cups Whole Wheat Pastry Flour (can use all-purpose, a combo of all-purpose and regular wheat flour, or experiment with your flours of choice)
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 1 Large or Jumbo Egg (see note below for egg-free)
• 2 Tablespoons Oil (I used grapeseed)
• 3-4 Tablespoons Honey or Agave Nectar
• 1 teaspoon vanilla extract
• 1/2 to 1 Cup Mashed Ripe Banana (1 to 2 large)
• 1/4 Teaspoon Ground Cinnamon additional for sprinkling
• 1/8 teaspoon salt
• 1 Small Apple, finely diced

1 In a large bowl, combine the milk alternative and vinegar or lemon juice, and set it aside for just a minute. 2 In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Set that aside. 3 Returning to the milk alternative, whisk in the egg, oil, honey or agave, vanilla, and banana. Add the dry ingredients and stir until just everything is combined, but do not overmix. 4 A few lumps are okay (especially since you are likely to have some banana lumps!). 5 Heat a small amount of oil (maybe a teaspoon) in a large skillet over medium-low to medium heat (my stove can get a little too toasty on medium). 6 Pour about 1/4 cup of batter (or 2 Tablespoons for those little dollars) onto the skillet for each pancake. 7 Cook until the bubbles break on top of the pancakes (check to ensure they don’t brown too much though), flip, and cook for another minute or two, or until lightly browned on both sides. 8 Serve with maple syrup, berries, nut butter, or other topping of choice. Since I was cooking, I completely filled up on munching them plain as I was going! 9 Flash freeze any leftovers and toast them up for a quick pastry breakfast any day! Source: www.onefrugalfoodie.com