1 cup whole wheat pastry flour (or regular ww flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons maple syrup
2 eggs
1 tablespoon oil (coconut, sunflower, walnut, or melted butter)
1 teaspoon vanilla
1/2 - 3/4 cup milk
Topping:
1/3 cup Pecans
Butter
Maple Syrup
Instructions
Preheat oven to 375˚ and place whole bananas (in peel) on a baking tray. Let roast for 15-20 minutes. Bananas peels should be dark brown and softened.
While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Seat aside.
Turn off oven and place an oven-safe plate inside for keeping pancakes warm.
In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, mash one banana and whisk together with the wet ingredients. Pour over dry ingredients, stir just until combined-don't over mix. If batter thickens too much (and isn't easily pourable) and a bit more milk.
Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
Place in oven and continue with remaining batter.
Top final pancakes with butter, pecans, remaining roasted banana, and a bit of maple syrup.