Banana-Spirulina Pancakes

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This is a recipe for Banana-Spirulina Pancakes that makes about 5-6 large pancakes (serves two people well).

Table of contents

1 Materials
2 Steps
3 Serving Tips

1¼ cup flour (check that label!)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
About 1 teaspoon powdered spirulina (optional, but recommended)
2 tablespoons vegetable oil
1¼ cup rice milk (soy might also work)
1 thinly sliced banana (if you freeze the banana first, you can get very thin slices)
non-stick pan
spatula
maple syrup
Pam spray oil type stuff

Sift and mix flour, sugar, baking powder, salt, and spirulina in a big bowl.
In a separate bowl, mix oil and milk.
Make a well in the center of the dry ingredients.
Dump in the liquid ingredients and lightly mix the two together.
Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will remember by yielding fluffy results.
Gently toss in the bananas and stir them just to coat in the batter.
Heat up the non-stick pan and spray evenly with oil.
Using a 1/3 cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).
When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.
Immediately, flip over.
Cook for another minute or so, then remove the pancake, and put it in the toaster oven on warm (Or find some way of keeping it warm while you finish off the batter).
Spray the pan again, and repeat until the batter is all gone.

A light maple syrup is very good. Some prefer this without anything.