Whole Grain Banana Pancakes

Name: Whole Grain Banana Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup whole wheat flour; 1 cup all-purpose flour; 4 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 large eggs, room temperature; 2 cups fat-free milk; 2/3 cup mashed ripe banana (about 1 medium); 1 tablespoon olive oil; 1 tablespoon maple syrup; 1/2 teaspoon vanilla extract; Optional: Sliced bananas and additional syrup

Total Time Prep/Total Time: 30 min.

Yield 8 servings

Test Kitchen Approved

My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
2 cups fat-free milk
2/3 cup mashed ripe banana (about 1 medium)
1 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Optional: Sliced bananas and additional syrup

Directions

Whisk together the first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened.
Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.

Nutrition Facts

2 pancakes: 186 calories, 4g fat (1g saturated fat), 48mg cholesterol, 392mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa

Recipe Creator