Whole Wheat Banana Pancakes

David makes the weekday breakfasts, and they are all pretty routine, since we want good, cheap, and fast, all at once. On the weekends I cook the breakfast. By then we all want something more indulgent, but still good for you. If you use kefir instead of buttermilk, the pancakes are tangy and extra wonderful.

WHOLE WHEAT BANANA PANCAKES

3 C. whole wheat pastry flour, freshly ground if possible
4 Tbs. baking powder
2 tsp. salt
4 eggs
4 C. milk, buttermilk or kefir
1/2 C. light olive oil
2 C. mashed bananas (approx. 4 large bananas)



Mix dry ingredients together. Add milk, eggs, oil and bananas. Stir until blended. Bake on a medium hot to hot griddle until bubbles appear and the pancakes are nice and golden brown. 


Serve with maple syrup, banana slices for garnish and

whipped cream (optional).

© Being Fruitful, 2012