Banana Pancakes
Notes
Recipe 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.
Ingredients
2 eggs
1 ½ cups nonfat or 1% milk
1 Tablespoon sugar
3 Tablespoons vegetable oil
2 bananas, mashed
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
Directions
- Wash hands with soap and water.
- In a medium bowl, beat the eggs until mixed. Add milk, sugar, oil and bananas and mix well. Add flours and baking powder. Mix gently.
- Lightly grease a large skillet or griddle. Heat skillet or griddle over medium-high heat (350 degrees F 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 to 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.
Comment
Surprised many middle school and high school students with how yummy this recipe is. Taught them how to prepare it in after-school program. Ate them hot from the grill no toppings needed.
These pancakes are delicious! Yogurt on top is a perfect addition. They also freeze perfectly and are ready to be popped in a toaster for a very quick and healthy breakfast!
I have found that this recipe doesn't need so much baking powder, at 2 teaspoons you can taste it in the finished product, 1 1/2 teaspoons allows for enough levening and no taste.