Tasty Tuesday

I made these yummy whole wheat pancakes when I had some bananas that needed used up.  The result---pancakes that taste like banana bread with no added sugar!  (I threw in a couple Enjoy Life choc chips and the boys demanded I made more!). :-)

WHOLE-WHEAT BANANA PANCAKES (FREEZE THE LEFTOVERS!)

iNGREDIENTS

• 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 tablespoon honey
• 2 large eggs, lightly beaten
• 1 ¾ cups milk
• 2 tablespoons unsalted butter, melted + butter for frying
• 2 ripe bananas, mashed
• 100% pure maple syrup for serving

INSTRUCTIONS

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
3. Gently fold the mashed bananas into the batter with a spatula.
4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
5. When the pancakes have begun to turn brown on the bottom, flip them over to cook the other side.
6. Serve with warm maple syrup and a side of fruit. And don't forget to freeze the leftovers for another day!

Recipe: http://www.100daysofrealfood.com/2010/04/21/recipe-whole-wheat-banana-pancakes-freeze-the-leftovers/