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dessert for breakfast and healthy!

Last weekend I had been watching the bananas on the counter turn to the perfect brown dottiness for baking.  And then they started disappearing!  In this household, that is also just right for eating.  I was able to work with three bananas which became banana pancakes for Sunday breakfast.  These tasted like dessert but were heavenly!  And healthy!

Banana Pancakes

Note:  You may use milk or another non-dairy milk of your choice

          You may use two cups of whole wheat or white flour instead of the gluten free flours

3 bananas

1/2 cup brown sugar

3 tablespoons olive oil

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup arrowroot flour

1/2 cup millet flour

1/2 cup almond flour

1/2 cup teff flour

1 teaspoon cream of tartar

1 1/2 teaspoons of baking soda

1 cup hempmilk

Start preheating a griddle over medium heat.

Mash the bananas well.  Mix in the brown sugar, oil, vanilla, and salt to the bananas.  (I did this in the blender because it was easier.)  Mix in the flours, baking soda, and cream of tartar.  Mix in the hempmilk.  If you wish a thicker batter use less.  If a thinner batter, use more milk.

Grease your griddle and fry like you would for normal pancakes.  I found when I used olive oil for the frying, the pancakes were more caramelized.  Butter made them less candy like.  It was a bit strange.

My Beloved made unprintable comments about these pancakes they were so good!  It was like eating dessert first.  Did not need syrup!  Yumminess!

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