Ingredients

1/2 c. whole-wheat pastry flour

1/2 c. cornmeal

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine salt

1/2 banana, cold (do not slice!)

1/4 c. non-dairy milk

2 tbsp pure maple syrup

Preparation

  • Preheat oven to 425ºF.

*Combine flour, cornmeal, baking powder, baking soda, and salt in food processor and pulse a few times to ensure even distribution.

*Add banana and let motor run until pebbles form.

*Transfer to a bowl and stir in non-dairy milk and maple syrup. It may take a while to incorporate, but that’s okay. It might also seem too wet, but it’s not.

*Drop spoonfuls onto a greased cookie sheet and bake for 5 to 10 minutes, until golden and slightly brown at the edges.

CHEF’S NOTE: For a stronger maple flavor, add a few drops of maple extract.