Banana Spirulina Pancakes

Adapted from The New Farm Vegetarian Cookbook
Makes enough to serve two people well, about 5-6 large pancakes 
 
In a big bowl sift and mix together:

• 1 1/4 cups flour (all unbleached white or a mix of white and whole wheat pastry flour)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• approximately 1 teaspoon powdered spirulina (optional for pancake wussies)

In a separate smaller bowl mix together:

• 2 tablespoons vegetable oil
• 1 1/4 cups rice milk

Later:

• 1 banana thinly sliced (if you freeze the banana, you can get ultra-thin banana slivers)
• non-stick pan
• spatula
• maple syrup
• Pam® spray oil type stuff

What You Do:

1. Make a well in the center of the dry ingredients.
2. Dump in the liquid ingredients and lightly mix the two together.
3. Do not whisk, beat or otherwise try to mash out all of the batter lumps. You will end up with tough, flat and ugly pancakes. Keep a light hand, and your pancakes will remember by yielding fluffy results.
4. Gently toss in the bananas and stir them just to coat in the batter.
5. Heat up the non-stick pan and spray evenly with the oil.
6. Using a 1/3 cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-not too hot .
7. When bubbles begin to form in the middle of the pancake and the edges look somewhat set, give it another spray of oil.
8. Immediately, flip over.
9. Cook for about one more minute (or so), remove the pancake and put it in the toaster oven on warm.
10. Spray the pan again, and repeat until batter is done.

Serve with maple syrup on top.