Banana Pancakes

Waking up too early
Maybe we can sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now
– Jack Johnson

We didn’t have to pretend it was the weekend (like the song says) when I made these pancakes. It was a weekend morning and we were in no rush to get the day started. James requested pancakes and eggs so I made these deliciously fluffy banana pancakes, in my pajamas, of course. They are great smeared with jam or maple syrup; they’re even good just plain. Here’s a toast from my breakfast table to yours (sound of orange juice glasses and coffee mugs clinking)!

banana pancakes

Source: slightly adapted from Taste of Home
1 cup whole wheat flour
1/2 cup all-purpose flour
2 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1 cup milk
1/4 cup nonfat plain yogurt
3 medium ripe bananas, mashed
1 tsp. vanilla extract
1-2 tsp. vegetable oil
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 200
1. In a large bowl, combine the flours, sugar, baking powder and salt.
2. Combine the egg, milk, yogurt, bananas and vanilla in a separate bowl; stir into dry ingredients just until combined.
3. Pour 1 teaspoon of vegetable oil in pan and using a paper towel spread oil evenly across the skillet. Heat skillet over medium heat. Add drops of oil as needed between batches.
4. Pour batter by 1/4 cupfuls onto hot skillet. Sprinkle one side with a few pecans or walnuts per pancake, if using. Turn when bubbles form on top, 2-3 minutes per side; cook until second side is golden brown.
5. As pancakes are ready, place them on oven-safe plate and keep them warm in preheated oven until ready to serve.


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