Vegan Banana-Pecan Pancakes

I love to cook these pancakes when we have dying bananas. Sometimes I sit and for a week watch my bananas brown to the point of perfect inclusion. These are just good and again, from my friend's blog, Green Fed.

Adapted from: Green Fed

1 1/2 cups almond milk plus 1 tsp vinegar (or lemon juice).  Let this sit for 5 minutes.
1 1/2 cups whole wheat flour (I use a power flour recipe mix of equal parts barley, brown rice, amaranth, spelt, kamut, and whole-wheat flour from Tosca Reno)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 ground cinnamon
1 1/4 cups very well-mashed bananas
1 Tbsp grapeseed oil (or canola or applesauce)
1 tsp vanilla extract
1/2 cups pecans, chopped

Sift together dry ingredients.  In separate bowl, mix the wet ingredients together until pretty smooth.  Pour wet ingredients into dry mixture and mix but don’t over-mix.  Fold in pecans and chocolate chips.

Pour 1/4 cup or batter per pancake onto lightly greased griddle (my griddle is usually set at 300 degrees for pancakes) or pan, and cook until bubbles appear.  Flip, and cook another 2-3 minutes until the undersides are a golden brown.

Serve with sliced bananas and pure maple syrup.  YUM!!!