(This recipe yields 4 servings)
- For Pancakes:
- 2 cups flour
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs (Omega 3 if available)
- 1/2 cup vegetable oil (canola or sunflower)
- 2 cups milk
- 1 teaspoon real vanilla
- For Topping:
- 2 bananas – sliced and set aside in the skin
- 2 cups of berries (blueberries and strawberries work great) or one large tin of peaches
Preheat a large skillet on medium heat on the stove.
Combine the flour, baking powder, sugar and salt in a bowl and blend with a fork.
Break the eggs into a separate bowl and beat until the yolks and whites combine.
Lightly beat in the oil and vanilla. Stir in the milk.
Combine the liquid mixture with the dry moisture slowly, taking care to try to prevent the batter from getting lumpy. Patience is the key. Once the batter is mixed, let it sit for a couple of minutes.
Make one large plate sized pancake by spooning the batter into the skillet. If it is not non-stick, you will need to oil the pan to prevent the pancake from sticking. Once the bubbles are breaking, you can flip the pancake and cook until done on the bottom side.
Once cooked, transfer it to a plate and start the next pancake. While that is cooking, sprinkle half of a banana over the top of the pancake and a half cup of berries or another fruit of your choice.
Serve immediately with maple syrup and whipping cream on the side.