The fresh banana slices cooked into the pancake batter make these instant family favorites. Serve with fresh fruit, nut butter, or the Berry Topping.
2 cups whole wheat flour (may use 1/2 cup unbleached)
4 teaspoons Rumford's Baking Powder
1/4 teaspoon salt
3 tablespoons honey , agave nectar, or maple syrup
1/4 cup egg whites
2 cups Milk non-fat, almond, rice or soy
4 tablespoons oil , canola or olive
3 medium bananas sliced
In a large bowl sift together flour, baking powder and salt. Make a well in the center and pour in the milk, eggs, honey, and oil; mix until smooth. Heat a lightly oiled skillet or griddle to 350 degrees. Pour or scoop the batter into the skillet, using approximately 1/4 cup of batter for each pancake. Place 4 slices of banana in each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
|Total time||35 min|
Serving Size: 1 pancake
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Agave nectar has a smaller effect on blood sugars, so if you have diabetes, try using it in this recipe, instead of honey or maple syrup.