Banana Strawberry Pancakes

Ingredients:

1/2 cup mashed bananas (about 1 large ripe banana) – the riper the banana, the sweeter the pancakes will be
1 cup (240 ml) unsweetened almond milk (or any other milk of your choice)
2 tablespoons (30 ml) light olive oil
2 tablespoons (30 ml) maple syrup (or other sweetener: agave syrup, (coconut) sugar – if the banana is very ripe, you can omit the sweetener)
1 teaspoon vanilla extract
1 ½ cups (180 g) all-purpose flour + 1 tablespoon for rolling the strawberries
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup (140 g) strawberries (fresh is better than frozen)

Directions:

1. Peel and mash the banana. It is important to have exactly 1/2 cup of mashed banana, otherwise the pancakes will be too wet and will not cook properly.
2. Finely chop the fresh strawberries. Place in a small bowl, add a tablespoon of flour and mix until well coated. Set aside.
3. In another bowl, combine the mashed banana, almond milk, vanilla extract, olive oil and maple syrup. Whisk until smooth.
4. Then add the flour, cinnamon and baking powder. Mix well until smooth.
5. Stir in the finely chopped strawberries.
6. Heat a non-stick pancake pan over medium heat. Lightly coat the surface of the pan with olive oil. Add 3 tablespoons of pancake batter (per pancake).
7. Cook the pancakes for 2-3 minutes on one side, until the edges are set and you can easily slide a spatula under the pancake to flip it.
8. Flip the pancakes; cook for another 1 minute on the other side.

Yield: 4 servings
Recipe: theconsciousplantkitchen.com