Banana-Nut Pancakes

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Servings: 12-14 pancakes

Ingredients:
Canola oil, for griddle
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoonfine sea salt
1 1/4 cups plus
2 tablespoons soy milk
3/4 cup mashed bananas (about 2 large very ripe bananas)
2 large eggs
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans

Instructions:
Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350°F. Using a folded paper towel, lightly brush the griddle with oil. Preheat the oven to 200°F.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center.

In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.

Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the underside. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional soy milk. Serve warm.

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