In a medium bowl, whisk together all flour, sugar, baking powder and salt.
Combine fresh milk, eggs and Healthy Chef® canola oil.
Stir until just combined. The batter will be lumpy.
Heat a griddle or pan to medium low heat. Coat with Healthy Chef® canola oil.
Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
Serve pancakes with sliced bananas, mashed almonds, and honey or maple syrup, if desired.
Fried Mackerel in dried red curry (Choo-Chee Pla too)