Banana Pancakes with Strawberry Cream

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1 cup ripe banana, mashed (about 2 medium)

1.Heat a griddle to 375 degrees. 
2.In a mixing bowl, stir flour, sugar, baking powder and salt. In a separate bowl, stir egg, milk, cooking oil and vanilla. Add the wet ingredients to the flour mixture, and stir until blended. Add banana, and stir until incorporated. 

3.Lightly grease the griddle with butter, and pour the batter on the skillet with a 1/3 cup measuring cup for each pancake. Cook pancakes until bubbles form on top and the edges begin to brown, then flip the pancakes to cook through.

Strawberry Filling

1/2 pint heavy cream
small carton of frozen strawberries, defrosted
1/4 cup confectioners sugar
Pink food coloring

Beat cream with an electric mixer until soft peaks form. Add 2-3 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use. 

*When pancakes are cool fill with strawberry cream and top with defrosted berries and banana slices.