This is in memory of our Grandmother Coco’s pancakes without the buttermilk and bacon grease! 

• 1½ cups all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• ½ teaspoon baking soda
• 1 tablespoon apple cider vinegar 
• 2 cups unsweetened almond milk 
• 1 ripe banana
• 2 tablespoons maple syrup 
• Small amount canola oil, for pan

In a medium bowl, mix flour, baking powder, salt and baking soda in a bowl. In a separate bowl, mix vinegar and milk, then set aside.  Mash banana in another bowl, and add maple syrup and mix to a smooth consistency. Add to milk mixture and mix until smooth. Stir and add liquids and banana to dry ingredients, using a whisk to smooth out any lumps.  Heat a nonstick pan or griddle on medium-high heat and add a thin layer of canola oil. When water sizzles on the pan, it is ready for the pancakes. Use a serving spoon that holds about 2 tablespoons of batter and make each pancake with one spoonful. Cook until bubbles form. Flip and cook another few minutes on the other side. The pan is the right temperature when pancakes quickly cook to a golden brown color. Adding a small amount of canola oil to pan for cooking is optional but does help with sticking. This recipe makes about 30 – 3” diameter pancakes.  If you like thicker pancakes, use less milk. Serve with maple syrup or fruit.