Since my lemon-raspberry pancakes were such a hit (with me and the hubby), I thought I’d try another variation. We had fresh bananas so I wanted to run with that. Check it out…

Can tell I like Bob’s Red Mill products?:)
Mix the dry ingredients (left), then in separate bowl mix wet ingredients (back). I use almond milk for most of my cooking, but feel free to use cow’s, soy, or rice milk…With a few strokes, mix the wet ingredients into the dry mixture. Slice the banana into the bowl and fold in. A tip for quickly slicing the banana: peel half of it all the way open and slice with a small knife right in the peel…Scoop batter onto hot, greased griddle and cook until golden brown on each side. Serve with honey sweetened greek yogurt, blueberries and more banana slices. These pancakes are super fluffy and I just love the banana in them. Shawn said they are by far his favorite:) 

Banana Coconut Pancake recipe
1/2 c. whole wheat pastry flour
1/2 c. white flour
1/3 c. coconut flour
2 tbsp corn starch
1 tbsp baking soda
1 tbsp sugar
1/2 tsp cinnamon
1 tbls vanilla extra
2 eggs
2 c. almond milk (you can use buttermilk, just omit the vinegar)
1 tbls vinegar
2 tbls oil
About 2 large bananas
1 handful blueberries

Mix all of the dry ingredients and set aside. Add vinegar to almond milk and let sit for a few minutes until it curdles. Then add eggs, oil, and vanilla to milk. Add wet mixture to dry mixture and stir a few times. It should still be clumpy. If it’s too dry, just add a little more milk. Fold in 1 sliced banana. Pour the batter onto hot, greased griddle or skillet. Cook until pancakes are golden brown on each side. Serve with honey sweetened greek yogurt, sliced banana, and blueberries.

Honey Sweetened Greek Yogurt recipe
About 1 c. plain, non-fat greek yogurt
About 2 tbls honey
2-3 tsps vanilla extract

I like this really sweet as it replaces the traditional maple syrup. If you like it less sweet, simply decrease the honey. Mix all ingredients in small bowl.