makin banana pancakes, pretend like it's the weekend

Not the prettiest, but sure was the yummiest!

banana pancakes
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1 1/4 cup Bob's Red Mill Gluten-Free and Dairy-Free All-Purpose Flour (you could also use a whole wheat pastry flour for a lighter wheat flour OR normal all-purpose wheat flour. Adjust other ingredients accordingly to your flour change)
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon (maybe a 1/2 tsp more for yumminess)
1 overripe banana (you can use more if you want a very strong banana flavor. Remember, the browner the banana, the riper it is, the stronger the taste)
2 T safflower oil
1/4 cup water (add T's more at a time if needed)
1 cup vanilla non-dairy milk (add up to a 1/4 cup more, if necessary)
3 T pure maple syrup (you may add more if you would like them to carry the maple syrup inside, rather than drenched on the outside)
1 tsp pure vanilla extract

- Mash the banana in a medium sized bowl. I like to use a hand held mixer here because it ensures the bananas will be clump-free. However, feel free to use a fork and take the long route, that's fine too.
- Add all other ingredients and mix well. Adjust accordingly; if it's too dry, add more water, maple syrup or oil. If it's too wet, add more flour.