- 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.
- 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.
NotesTo see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
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
MaterialsMixing 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!