Whole-wheat Banana Pancakes

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:

1. Combine the wet ingredients in a blender; pulse until blended.
2. In a mixing bowl, whisk the dry ingredients together (this is an easy way of sifting the ingredients, as well)
3. 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.)
4. Set the batter aside and let rest for five minutes.
5. Heat a nonstick griddle over medium heat.
6. Peel and slice the bananas, and place slices onto the griddle.
7. Spoon two tablespoons of batter over each slice and cook until bubbles form, about two minutes.
8. Flip and cook until other side is golden, about two minutes.
9. Repeat with remaining batter and bananas.
10. 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