Whisk mashed banana into pancake batter and cook until golden.
Prep time: 15 minutes
Cook time: 20 minutes
Serving size: 16 pancakes (1 serving is 2 pancakes)
Ingredients
- 2 eggs
- 1 1/2 cups nonfat or 1% milk
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 2 bananas, mashed
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- Optional toppings: sliced banana; unsalted chopped or sliced walnuts, pecans, or almonds
Instructions
- Wash hands with soap and water.
- In a medium bowl, mix together eggs, milk, sugar, oil, and bananas.
- In a separate bowl, stir together flours and baking powder. Add to liquids and mix until blended.
- Heat a lightly greased skillet or griddle over medium-high heat.
- Pour 1/4 cup batter onto the griddle for each pancake. Cook until tops are bubbly and edges are browned and dry. Flip and cook until golden brown on the bottom.
- Refrigerate or freeze leftovers within 2 hours.