Makes 4-6 pancakes, <30 minutes

1 cup (120 g) whole-grain flour
2 teaspoon baking powder
1 banana, mashed
1 1/4 cups (300 ml) water or milk of choice
1 tablespoon sweetener
Sliced fresh fruit (garnish)

In a large bowl, sift the flour and baking powder together.

In a small bowl, mash the banana with a fork and add some of the milk, mixing together until there are no lumps. Add this banana mixture, sweetener and remaining soy milk to the dry mix and stir together. Don’t over mix. The batter should be a thick but pourable consistency. Test to see if it slowly flows off a spoon. Add more flour or water if necessary.

Place a scoop of batter onto a pre-heated non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.

Garnish with fresh fruit and maple syrup.

Adapted from a recipe at vegfamily.com

Note: If you prefer waffles, there are very good store bought varieties (e.g. Lifestream and Nature’s Path brands are both egg and dairy-free).