> 1 cup white whole wheat flour
> 1 tsp baking powder
> 1/4 tsp baking soda
> 1/8 tsp salt
> 1 very ripe medium banana
> 1 cup low-fat buttermilk
> 1 tbsp melted butter
> 1 tsp vanilla extract
> 1 tbsp olive oil
> 1 cup raspberries
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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.
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.
Serve pancakes topped with the raspberries.