I’m always searching for a way to make pancakes more nutritious especially since my family is less than enthusiastic about whole wheat flour in their pancakes. (Warning: Do not try using even half whole wheat flour in this recipe. It causes the batter to take on a pudding-like consistency and makes it impossible to turn the pancakes. The batter sticks to the griddle and scooches into a blob instead of turning nicely. Just sayin’ … ) This recipe is currently my children’s favorite. My oldest daughter thinks they taste like banana cake.  So let’s get started:

Stir together dry ingredients:

1 cup flour
1 T. sugar
2 tsp. baking powder
1/4 tsp. salt

Mix wet ingredients in blender:

1 egg
1 cup milk
2 T. vegetable oil
2 ripe bananas, broken into chunks

Add wet ingredients to dry ingredients.

Stir, but leave the batter slightly lumpy. Heat a lightly oiled griddle or frying pan over medium heat.

Pour 1/4 cup batter onto the griddle for each pancake.

Cook until almost all bubbles have popped and the edges are a little dry.

Turn and cook the other side.

Top with warm maple syrup and serve. But if you’re one of my boys, you should hold one pancake off the stack before you pour on the syrup so you can eat it on the way to school. Yummy! Enjoy!

Banana Pancakes

Stir together dry ingredients:

1 cup flour
1 T. sugar
2 tsp. baking powder
1/4 tsp. salt

Mix wet ingredients in blender:

1 egg
1 cup milk
2 T. vegetable oil
2 ripe bananas, broken into chunks

Add wet ingredients to dry ingredients. Stir, but leave the batter slightly lumpy. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup batter onto the griddle for each pancake. Cook until almost all bubbles have popped and the edges are a little dry. Turn and cook the other side. Serve warm with maple syrup. Enjoy!

**NOTE:  For my family of two parents and five children, I triple the recipe.