*** This recipe is online at http://orthodoxkitchen.com/recipes/bananna-pancakes/ ***

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   Bananna Pancakes
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Makes 18-20 4 inch pancakes 

Ingredients
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2 tbsp. vegetable oil (Optional)
1 tsp. ground cinamon
1/4 tsp. salt
4 tbsp. non-aluminum baking powder
2 cups vanilla soymilk
2 cups all purpose flour
1 ripe banana, pureed (Preferably, the peel of the fruit is very dark and the flesh is extremely soft.)
1/4 cup granulated sugar
1 cup frozen berries  (I prefer a three berry blend of blackberries, blueberries, and raspberries)
1/2 cup granulated sugar
1/2 cup water


Instructions
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Puree banana, add in 1/4 cup sugar, mix well. Add cinnamon, salt, baking powder, and oil
(if you opt to use it). Mix to blend. 

Stir in the soy milk, then stir in the flour, lightly. Too much stirring once the flour
is added will make for tough pancakes and tunneling. 

Let this sit for five minutes or so, to let the flour be absorbed into the batter.

While the batter is sitting, put berries, remaining sugar, and a half cup water into a
saucepan. Bring this to a boil, and then simmer until the pancakes are all cooked.

Drop the batter for the pancakes onto a preheated nonstick griddle, or in a skillet
sprayed with pan spray, by 1/4 cup or lesser measures, depending on your preference. 

Cook on the first side until bubbles rise in the top of the cakes, turn and cook another
minute before removing from heat. Keep cooked pancakes warm in an 170 degree oven until
all have been cooked, or serve them hot off the griddle.

The number of cakes will depend on size. 

Top the pancakes with the cooked berries.