Corn Spelt Pancakes

Makes 10 pancakes

1 Cup unbleached all-purpose baking flour – 365 Whole Foods 
1/2 Cup Yellow Corn Meal – Bob’s Red Mill
1/2 Cup Whole Spelt Flour – Bob’s Red Mill
1 tsp aluminum free baking powder – 365 Whole Foods
1 tsp baking soda – 365 Whole Foods
pinch sea salt
2 Cups Water
1/2 tsp xanthan gum –
Bob’s Red Mill
1/2 tsp vanilla extract
1/2 tsp almond extract
1 mashed banana
2 Tbsp Olive Oil

Optional Toppings:
Apple Sauce
Mashed or Sliced Banana
Sliced Strawberries
Maple Syrup
Agave Nectar
Earth Balance Buttery Spread

Mix all dry ingredients very well in large bowl.  Make sure the Xanthan gum gets mixed in very well.
Mix all wet ingredients in small bowl.
Fold wet into dry, mix until large bumps are gone.
Heat griddle or pan to med-high.
Pour approx 1/3 Cup of batter for each pancake. 
The top will get bubbly and slightly dry, then flip (just as you would do for any pancake)
Serve hot with toppings of choice.

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