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Makes: 16 pancakes
Prep time: 15 minutes
Cooking time: 20 minutes
Prep time: 15 minutes
Cooking time: 20 minutes
| Prep time: 15 minutes | Cooking time: 20 minutes | Total time: 35 minutes |
Ingredients
2
eggs 1 1⁄2 cups
nonfat or 1% milk 1 Tablespoon
sugar 3 Tablespoons
oil 3⁄4 cup
whole wheat flour 3⁄4 cup
all-purpose flour 2 teaspoons
baking powderDirections
- Beat eggs in medium bowl. Add milk, sugar, oil and bananas and mix well. Add flours and baking powder. Mix gently.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).
- Spoon 1/4 cup batter onto the griddle for each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden brown.
- Refrigerate leftovers within 2 hours.
Notes
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Top with applesauce, fresh fruit or yogurt.
Serving Size:
2 pancakes
Nutritional Label:
Category:
- a cup of berries
- a glass of low-fat milk
Tab 4 Title:
Magazine
Tab 4 Content:
Our Whole Wheat Flour Magazine features this recipe:
Tab 5 Title:
Video: How to Make Pancakes
Tab 5 Content:
Kid-approved percent:
73%
Kid-approved tastes:
336