These are really interesting pancakes - no eggs, no sugar, and lots of bananas! I liked that they were moist, and the banana flavor really came through. The berries were cooked into the pancakes, which made flipping a bit fussy but also made the berries warm and juicy. I also liked that these are relatively healthy, as pancakes go - but they do taste pretty 'healthy', so be prepared that these aren't your classic fluffy buttermilk pancakes. That said, the pancakes are still very tasty, and also filling - these will keep you going a lot longer than regular pancakes! I de-healthified them a bit by spreading them with Trader Joe's Cocoa-Almond Spread (basically Nutella but with almonds); syrup and bananas are another great option - that's what Tim went with.
Strawberry-Banana Pancakes (adapted from Tasty Kitchen, original recipe here)
1-1/2 ripe bananas, mashed (about 3/4 cup)
2 T plus 1 cup skim milk
1/2 cup whole wheat flour
1/4 cup whole grain corn flour (such as Bob's Red Mill)
1 tsp baking soda
2 T canola oil
1 cup chopped strawberries
1. Using a blender or food processor (I used an immersion blender), puree the bananas until smooth. Add 2 T of the milk, and again puree until smooth. Add the remaining 1 cup milk, and puree.
2. Add the flour, corn flour, baking soda, and salt. Whisk to combine.
3. Add the oil, and whisk to combine. Let the batter sit for about 15 minutes.
4. Heat a nonstick skillet over medium heat. When it's hot, spray with a little oil. Ladle the batter into the skillet in small circles, and sprinkle some of the strawberries on each pancake. When the batter begins to bubble, very carefully flip the pancakes. When the pancakes are cooked through, transfer to a plate and keep in a warm oven until all the pancakes are cooked.
5. Serve the pancakes with syrup and chopped bananas, or with chocolate-almond spread (my favorite!)