Double Banana Pancakes

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Servings: 16

Pancake Ingredients:
- 1 Cup All-Purpose Flour
- 1 3/4 tsp Baking Powder
- 3/4 tsp Salt
- 1 T Sugar
- 2 Large Ripe Bananas
- 3/4 Cup Soy Milk
- 2 Large Eggs
- 2 tsp Vegetable Oil

Instructions:
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Mix to blend. Set aside.

Puree bananas in a food processor, fitted with a metal blade to a smoth, liquid consistency. Transfer puree to a mixing bowl. Add milk, eggs and oil. whisk to blend well. Add dry ingredients - whisking to incorporate.

Preheat oven to 250 degrees fahrenheit. Heat a gridle. Add butter to bottom of pan. When butter is hot, ladel 2 T of batter onto griddle, cooking until the tops of the pancake bubble and the underside is brown. (2-3 minutes) Turn and cook other side until godlen brown - about 2 minutes more.

Transfer to a baking sheet. Continue until all the batter has been used.

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Topping Incredients:
- 1 T Unsalted Butter
- 2 Large Ripe Bananas -- Sliced
- Nutmeg -- Freshly Grated
- 3/4 Cup Maple Syrup -- Warmed

Instructions:
Heat butter in a large skillet. When hot, add sliced bananas - saute, stirring constantly until bananas are warm, about 1 minute.

To serve - arrange 4 pancakes on each of 4 dinner plates - top with sauted bananas - grated nutmeg and warm maple syrup.

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