Whole Wheat Banana Pancakes

Good Morning!  What better way to start your day off then with a big old plate of pancakes smothered with bananas and maple syrup!  These pancakes were soft, moist and sweetly delicious.  I decided to make them a little more on the healthier side of things to start my day off lighter (but I guess it doesn't really doesn't matter if I'm just going to eat them with lots of butter and syrup, YUM!).  I like to add the bananas to the batter after pouring it onto the pan because I find if you mix them into the batter before cooking them they tend to get too mushy.

Whole Wheat Banana Pancakes

1 Cup whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 Tbsp packed brown sugar
1 Large egg
1 tsp vanilla
1 Cup soy milk
1 Banana, cut into thin slices 

1) Preheat pan or griddle to medium high heat (I always test the pan before baking with just a Tbsp amount of batter to see whether I need to adjust the temperature, there is nothing worse than having burnt pancakes or even undercooked ones)
2) In a large bowl combine flour, cinnamon, nutmeg, baking powder, baking soda, salt, and brown sugar and whisk until evenly combined
3) In a seperate medium sized bowl whisk together egg, vanilla, and soy milk until well combined
4) Add milk mixture to flour mixture and stir with a fork until just combined (its OK if your batter is a little lumpy)
5) (Grease and test your pan or girrdle first) Then pour 1/4 Cup of batter onto prepared pan and place a few banana slices on top of the batter side up pancakes
6) Flip the pancake when the bubbles on the batter side up begin to stay popped and the bottom is evenly browned (just a few minutes) then cook other side of pancake for a few more minutes until evenly browned on other side
7) Eat pancakes plain or top them off with some butter and maple syrup then enjoy!