Fluffy Banana Pancakes

Fluffy Banana Pancakes
These are a healthy family favorite.  When the weekend comes I love to whip up this big batch of pancakes.  Kids and adults alike love them.  They are fluffy and golden but quite filling. 
If you are having visitors for the weekend or a holiday you can prep all the dry ingredients into a big glass jar and then the morning of just combine with the wet ingredients in a big bowl.  So easy!
I also recommend wrapping leftover pancakes individually and refrigerating for delicious breakfasts all week long.  This recipe makes about 16 four inch pancakes.  (Give or take a couple, I've never really counted, it makes a lot :)
We love to top ours with fresh berries, sliced bananas, walnuts and maple syrup.  Put on the coffee or tea and enjoy a slow, sweet morning!

Dry Ingredients:
I cup whole wheat flour
1 cup white spelt flour
1 1/2 tbsp. baking powder
1/2 tsp. pink salt
1/2 tsp. cinnamon
Pinch of nutmeg
2 tsp. of sugar

Wet Ingredients:
2 overripe smashed bananas
2 tsp. vanilla
2 tbsp. melted coconut oil
1 cup plant milk (oat)
1/2 cup to 3/4 cup of water

Steps:
1. Whisk all dry ingredients in one bowl.
2. Put a little butter or coconut oil in a skillet and heat it.
3. Whisk wet ingredients and combine with dry ingredients.  Batter should be thick and may have some lumps, don't overmix it. (See first picture.)
4. Use a big spoon or ladle to pour pancake batter into skillet, about 4 inches wide.  (See second picture.)
5. When edges appear dry and bubbles are popping, flip them.
6. Place all pancakes on a platter and serve with fresh berries, sliced bananas, walnuts and pure maple syrup.
7. Enjoy a leisurely breakfast!