Spiced Banana Pancakes
1/2 cup whole wheat pastry flour
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 heaping teaspoon ground ginger
pinch ground coriander
large pinch or two ground cloves
2 eggs, beaten
1 1/4 cup milk
1 banana thinly sliced
Heat 1 tablespoon butter and 1 tablespoon coconut oil in the preheated skillet. Spoon in the batter, using about 1/8 a cup of batter for each pancake. Look for the pancakes to form bubbles throughout and then flip. Each side should cook for 3-5 minutes. I find cooking time varies greatly, so keep a close eye but don’t over-handle. Place cooked pancakes on a paper towel covered plate in a warmish oven.
Serve with maple syrup and maybe bacon.