Recipe courtesy of Chef David Leathers from Food Stylin’
Ingredients:
- 2 cups low-fat milk
- Two eggs, large
- 1 tablespoon vegetable oil
- 2 cups whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- Two bananas, cut into 1/4" slices
Directions:
- Combine the wet ingredients in a blender; pulse until blended.
- In a mixing bowl, whisk the dry ingredients together (this is an easy way of sifting the ingredients, as well)
- Add the dry ingredients to the wet ingredients in the blender, and pulse to blend. (If you don’t have a blender, then use mixing bowls: whisk the dry ingredients together in one, and whisk the wet ingredients together in another bowl; add the wet to dry, and stir just to combine.)
- Set the batter aside and let rest for five minutes.
- Heat a nonstick griddle over medium heat.
- Peel and slice the bananas, and place slices onto the griddle.
- Spoon two tablespoons of batter over each slice and cook until bubbles form, about two minutes.
- Flip and cook until other side is golden, about two minutes.
- Repeat with remaining batter and bananas.
- Serve immediately with fresh fruit. Let the sweetness of the fresh fruit replace the sweetness of syrup.
Tip for parents: these pancakes freeze beautifully, so triple the recipe and freeze them, for mornings when you’re pressed for time.
Serves 1-1/2 dozen
Photo courtesy of James Carrier
