Number of servings: 16 pancakes


Time for preparation (including preparation and cooking): 35 min



2  eggs

1 1⁄2 cups nonfat 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



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.



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

Top with applesauce, fresh fruit or yogurt.

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