Banana Pancakes

Food Hero
Serves 9, 2 pancakes per serving
With whole wheat flour and mashed bananas these pancakes are a fiber powerhouse!

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Steps

  1. Beat eggs in medium bowl. 2. Add milk, sugar, oil and bananas and mix well. Add flours and baking powder. Mix gently. Beat eggs in medium bowl. Add milk, sugar, oil and bananas and mix well. Add flours and baking powder. Mix gently.
  2. 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).
  3. 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.
  4. 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.

Ingredients

2 eggs

1 1/2 cups

non-fat or 1% milk

1 tablespoon sugar

3 tablespoons oil

2 bananas, mashed

3?4 cup whole wheat flour

3?4 cup all-purpose flour

2 teaspoons baking powder

Materials

Mixing bowl Mixing spoon Nonstick spray Skillet or griddle Measuring cups Measuring spoons Spatula

More About Banana

How to Select

Choose bananas with slight green on stem and tip. They should be firm, without bruises.

How to Store

Store unripe bananas at room temperature. Store ripe bananas in refridgerator for up to two weeks; skin may turn black.

How to Prepare

After peeling, bite right in or cut into slices and use as a topping for oatmeal, cereal or in a fruit salad!