Banana Pancakes
Pancakes are the
oldest form of bread. The first ones
were made of pounded grain, mixed with water and spread upon a hot rock to
dry. For a nutritious pancake, choose a
mixture of whole wheat flour and quick cooking oats flavored with cinnamon and
slices of firm banana. All
green bananas are unripe and should not be eaten. Choose a banana that is mostly yellow with
just a tinge of green at the ends for a crisp texture and fresh taste. Top the pancakes with maple syrup or a warmed
fruit spread. Have fun cooking, but
always clean up the kitchen.
Recipe:
1 /2 cup whole wheat
flour
1/2 cup quick-cooking oats, uncooked
2 teaspoons baking powder
1 tablespoon granulated sugar
1 /2 teaspoon ground
cinnamon
1 tablespoon canola oil
1 cup milk
1 large egg
1 medium banana
Stir together dry ingredients. Whisk together oil, milk, and egg. Mix together dry and wet ingredients until
blended. Let rest 5 minutes. Peel and slice banana and fold into
batter. Over medium heat, coat a
non-stick griddle with a spray of canola oil.
Pour batter onto hot griddle, using 1/3-cup measure for each
pancake. Cook until bubbles form on top
and then turn to brown on other sides.
Yield: 6
pancakes.
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist