WHOLE GRAIN BANANA PANCAKES

Whole Grain Banana Pancakes image

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

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 12

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
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
Sliced bananas and additional syrup, optional

Steps:

Whisk together 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.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.

Nutrition Facts : Calories 186 calories, Fat 4g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges