whole wheat banana cinnamon pancakes

We ate a lot of good food on our most recent trip to the cabin but one of the yummiest things were these banana pancakes that Erin made. They were so good and I've made them several times since with one or two of my own changes. I've found that they're a great alternative to banana bread for your over-ripe bananas. My favorite way (and if you ask me, the ONLY way) to eat these is with a healthy spread of natural creamy peanut butter. Bananas + peanut butter = true love.

2 1/4 cups whole wheat flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

2 eggs

1/3 cup milk

1/2 cup melted coconut oil

1 1/2 cups water

1 teaspoon vanilla

2 Tablespoons Agave Syrup

2 bananas

Whisk together the flour, baking powder, salt and cinnamon and set aside. In a large bowl whisk together the eggs, milk, oil, water, vanilla and agave until frothy. Mash up one banana and add to egg mixture. Chop up the other banana (I don't like big chunks so I cut up really small) and set aside. Lightly stir in dry ingredients until just combined and then stir in the chopped banana.

Using a 1/4 measuring cup, cook over medium heat on a skillet with melted coconut oil (or butter) until you see small bubbles and then flip over and continue to cook until lightly browned on both sides.