2 cups whole wheat flour
2 bananas, pureed
1 tablespoon curry powder
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon almond extract (optional)
1 cup water
1. In a skillet on medium heat, add splash of olive oil, and in a seperate bowl add all ingredients except the olive oil. Use a mixer to completely blend all ingredients together. Mixture will be thick and heavy.
2. Take a small soup ladle and spoon a big pancacke into your skillet. Cook until lightly browned and bottom is solid. Using a spatula, flip pancake over, and cook until lightly browned on edges.
3. Remove from heat and repeat these steps with remaining batter.
4. Serve with maple syrup and vegan smart balance butter. Enjoy!