This recipe comes from our daughter Shawni. The pancakes are quick to make and a perfect use for overripe bananas. Plus they're delicious! Greatfor an easy butstillspecial breakfast for a crowd.
2 extra-ripe bananas, mashed
1 1/3-1 1/2 cups milk (determines thickness of pancakes)
tablespoons melted butter
1 cup white flower
1 cup whole wheat flower
3 teaspoons baking powder
3 tablespoons sugar, honey, or molasses
1-2 cups chopped walnuts or pecans (optional-but really, really
1. Mix together all wet ingredients.
2. Add and mix in dry ingredients, folding in the walnuts at
3. Turn on griddle or frying pan to medium-high heat. Use a
1/3-cup measuring cup to pour batter on a hot griddle or
frying pan. Once bubbles come up on the rawside
of the pancake, flip it over. Cook until both sides are
4. Serve with maple syrup or fruit. Add a little whipped
cream on top to make them extra special.
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