from Better Nutrition April 2010
Kids and adults will quickly devour these moist breakfast treats. Garnish with walnuts and fresh banana slices.
Makes 12 three inch pancakes
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INGREDIENTS
2 ripe medium bananas, unpeeled
2 large organic eggs
2 Tbsp canola oil
1/2 tsp almond extract
1 1/4 cups organic 2% milk
3/4 cup buckwheat pancake mix (such as Hodgson Mill)
Maple syrup, for drizzling
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PREPARATION
1. Preheat oven to 375 degrees.
2. Place unpeeled bananas on baking sheet.Roast in oven until blackened and soft, about 10 minutes. Cool until bananas can be handled.
3. Slices peels open and squeeze cooked bananas into small bowl.
4. Reduce oven heat to 175 degrees to keep pancakes warm.
5. Whisk together eggs, oil and almond extract in medium bowl. Whisk in milk, then pancake mix, then bananas. Let batter sit at least 5 minutes. Spray large nonstick skillet with canola oil cooking spray, and place over medium heat.
6. Make pancakes in batches, using 1/4 cup batter for each pancake. Transfer cooked pancakes to platter in oven as you go. Serve with warm maple syrup on side.
PER SERVING: 88 CALORIES; 3 G PROTEIN; 4 G TOTAL FAT (1 G SAT. FAT); 11 G CARB; 38 MG CHOL; 112 MG SOD; 1 G FIBER; 4 G SUGARS
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides with a rubber spatula. Stored in a sealed container in the refrigerator. Marinara Sauce will keep for three days.
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