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1
Preheat a heavy griddle or cast iron pan till water drops sizzle, turn heat to low while mixing batter.
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2
Warm serving plates in a warm oven for a minute or two.
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3
You want them warm, not hot.
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4
In a large bowl, blend flours, wheat germ, seeds and almond meal with your hands; add salt, spice and leaveners and mix till well-blended.
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5
In a medium bowl, beat egg and milk together with a fork, add mashed banana, then agave syrup and oil, and blend well.
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6
With a fork, gently stir liquids into dry ingredients, adding either a bit more milk or flour if need be, to get a cake batter like consistency easily pourable, but not too thin or watery.
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7
Dont overbeat-a bit of texture is O.K.
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8
in pancake batters.
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9
Add heat again under the heavy griddle or cast iron skillet; when very warm, add butter and a bit of walnut oil and when butter foams, ladle 2 T. batter at a time to make 3 inch dollar pancakes.
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10
Dont crowd.
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11
After 30 seconds or so, turn heat to med to med-low heat and cook till the edges firm up and open bubbles form near the edge.
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12
Turn and cook 30 seconds more.
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13
Serve hot with bowls of preserves and sour cream, or your favorite toppings.
