Banana Buttermilk Pancakes

makes 2 servings

1 cup unbleached all-purpose flour

1 tablespoon raw sugar

1 teaspoon aluminum-free baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup organic nonfat buttermilk

1 cage-free egg, lightly beaten

1 ripe banana, mashed

1. Preheat an electric skillet to 350 degrees.

2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt.

3. Make a well in the center of the dry ingredients.

4. Combine the beaten egg and buttermilk in a small bowl.

5. Pour the liquid ingredients into the well in the dry ingredients. Stir to combine. The batter will be slightly lumpy. Add in more buttermilk to thin out the batter if necessary.

6. Pour the batter onto the prepared skillet in the to make the pancake size you prefer. Flip the pancakes when bubbles form on top.

7. Cook for an additional minute or two, or until the other side is lightly browned. Remove from the skillet and place on a plate.

8. Put the plate in a oven set at around 200 degrees to keep the pancakes warm while you make the rest of the batch.

9. Serve with pure maple syrup.