Banana Flapjacks

¾ cup whole wheat pastry flour
1 teaspoon non-aluminum baking powder
(such as Rumford)
1/3 cup mashed, ripe banana (about 1 small)
½ cup low-fat, nondairy milk
1 teaspoon vanilla extract

1. Place the flour and baking powder in a separate medium mixing bowl, and stir them together.
2. Place the banana in a separate medium mixing bowl, and mash it well using a fork or your hands.
3. Measure out 1/3 cup, set any remaining banana aside, and return the 1/3cup to the bowl. Stir in the milk and vanilla extract.
4. Pour the banana mixture into the dry ingredients, and stir them together until they are well combined.
5. Mist a large skillet with nonstick cooking spray, and place it over medium-high heat. When the skillet is hot, spoon in the batter using 2 level tablespoonfuls for each pancake.
6. You will need to cook the pancakes in several batches depending on the size of your skillet. Cook the pancakes until the bottoms are brown, adjusting the heat as necessary. Carefully loosen the pancakes, and turn them over using a metal spatula. Cook the second side briefly, just until golden.

Non-dairy milk: Soy and rice milks are the most common and can be found in nearly all supermarkets. Some are enriched with calcium, vitamin D or vitamin B-12; others are flavored with vanilla, chocolate, strawberry, or coffee.