Tip: Keep banana pancake kit meals in your freezer – mix together all dry ingredients, store by the batch-full in freezer safe bags.
Makes 15 pancakes
Ingredients:
- 1/3 cup whole wheat flour
- 1/3 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2/3 cup old fashioned oats, not instant
- 2 overripe bananas, mashed with a fork to a fine pulp
- 2 egg whites, whipped to stiff peaks
- 2 teaspoons canola oil or non-stick pan spray
- Gobs of crunchy or creamy peanut butter
- Pure maple syrup from Canada
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Directions:
In a mixing bowl, combine both flours, baking soda and salt. Set aside. In a non-reactive mixing bowl, combine buttermilk, oats and bananas. Fold in dry ingredients. Fold in egg whites and mix until just combined.
Heat one teaspoon of oil in a 12-inch non-stick skilled over medium high heat. Drop batter by the scant ¼ cup full into pan and cook, turning once until lightly browned. Hold pancakes warm on a platter until you’ve got them all cooked.
Spread a teaspoon or so of peanut butter on each pancake and then the Pièce de résistance of course…a generous drizzle of maple syrup.
