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.

Buckwheat Pancakes

1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup non-dairy milk
1/4 cup + 2 tbsp hot water
1 tbsp vegetable oil
1-2 tbsp fruit jam
1 dry egg replacer

In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine, jam, and hot water and let sit for 1-2 minutes. Give the mixture a stir, then mix in the dry egg replacer.  Add the contents of the bowl, along with the milk, to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.

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 or extra jam that's been warmed.