Whole Wheat Banana Pancakes

1 ripe medium banana
3/4 cup non-dairy milk
2 tbsp non-dairy margarine, melted
1 tbsp brown sugar
1/4 tsp vanilla
1/2 cup white spelt flour
1/4 cup whole wheat spelt flour
2 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp baking powder
1/4 tsp salt

In a medium bowl, mash the banana and then mix in the non-dairy milk, margarine, brown sugar, and vanilla. In a separate medium bowl, sift or whisk together the white and whole wheat flour, wheat germ, cinnamon, ginger, baking powder, and salt. Add the dry mix to the wet and stir until just combined.

Let the batter sit for a few minutes before cooking, then fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup.