Serves 1

  • 1/2 cup whole wheat pastry flour
  • 3 oz non-dairy milk
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1.5 teaspoons baking powder
  • 1/8 teaspoon sea salt (sprinkling)
  • 3 tablespoons chocolate chips
  • 1 medium-large ripe banana, mashed
  • 2 tbsp maple syrup
  • 1 tbsp ground flax (optional)

1. In a medium bowl, mash the banana until it is fairly smooth. Add in the almond milk, vanilla, ground flax, and maple syrup. Stir until combined.
2. Sift in the flour, cinnamon, baking powder, and sea salt to the banana mixture. Add the chocolate chips, and mix until all ingredients are incorporated. Don’t overmix the batter; lumps are okay! Let the batter sit for a few minutes if possible.
3. Pour the batter onto a non-stick skillet or griddle sprayed with a bit of non-stick cooking spray and form two or three pancakes. Flip when bubbles start to form.
4. Enjoy! Serve topped with a big drizzle of maple syrup and/or some ground walnuts, and some sliced strawberries! Perfection.

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