Adapted from Vegetarian Cooking for Everyone
Makes 14 pancakes

The Pancakes

• 1 1/2 cups whole wheat pastry flour
• Sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• Dash of Fair Trade Certified nutmeg
• 1 1/2 cups organic whole milk
• 1 1/4 tablespoons white vinegar
• 2 organic eggs
• 3 tablespoons organic butter, melted (or extra virgin coconut oil) plus a little extra for the griddle
• 1 tablespoon Wholesome Sweeteners Fair Trade Certified Organic Raw Honey
• 1 teaspoon vanilla extract
• 2 Fair Trade organic bananas, thinly sliced
• 1/4 cup toasted pecans, chopped

Honey Syrup

• 1/4 cup Wholesome Sweeteners Fair Trade Certified Organic Raw Honey
• 1/4 cup water
• Dash of Fair Trade Certified vanilla extract

1.) Mix the dry ingredients in one bowl.  In a mug or glass add the milk and stir in the vinegar. Let stand for 10 minutes.  It will curdle a bit.  In a second bowl beat the eggs and add the butter, honey, vanilla and milk/vinegar mixture.  Pour the wet ingredients into the dry and mix until just combined.  Fold in the sliced bananas and chopped pecans.

2.) For each pancake, drop 1/4 cup of batter onto the buttered griddle or skillet set over medium-high heat.  Cook, without disturbing until bubbles appear over the surface after a few minutes. Flip them over and cook until browned on the second side, about 1 minute.  Refrain from patting them or turning them a second time.  Both actions will make the pancakes lose their lightness.

3.) To make the syrup, combine the honey, water, and vanilla in a small sauce pan.  Warm through over low-medium heat, about five minutes, making sure not to boil the syrup.  Remove from the heat and drizzle a few tablespoons over the pancakes.  Enjoy!

This recipe was created by Jamie G. Dougherty, Health and Lifestyle Coach, Wellness Speaker