Ingredients
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1 cup white whole wheat flour
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1 tsp baking powder
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1/4 tsp baking soda
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1/8 tsp salt
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1 very ripe medium banana
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1 cup low-fat buttermilk
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1 tbsp melted butter
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1 tsp vanilla extract
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1 tbsp olive oil
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1 cup raspberries
Steps
1
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2
In a medium bowl, mash the banana until as smooth as possible. Stir in the buttermilk, butter, and vanilla. Stir banana mixture into dry mixture until combined.
3
Heat a 12-inch nonstick skillet on medium. Brush with the oil. Add pancake batter by ¼ cupfuls to form pancakes. Cook 2 min., until bottoms are golden and bubbles begin to form. Flip pancakes and cook another 1–2 min. Repeat cooking with remaining batter.
4
Serve pancakes topped with the raspberries.
