Banana poppyseed pancakes recipe

Banana-Poppyseed Pancakes recipe

This article was published by: Matthew

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Ingredients:

3 cups whole-wheat. flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1/2 cup brown sugar

1/2 teaspoon nutmeg

4 eggs

2 cups milk

1 teaspoon vanilla

2 bananas

1/4 cup poppyseeds

Instructions:

These hearty pancakes have been served to our skiers since we opened in 1987. I recently added in the poppyseeds for a new twist and they are a great hit!

Combine the dry ingredients (even the night before to save time!) except poppyseeds. Combine eggs, milk, and vanilla in blender and blend. Quarter bananas lengthwise and then chop into pieces; add these and poppyseeds to the dry ingredients. Fold in wet ingredients to form an even batter. Note: batter consistency will vary — wetter will spread more on griddle, and thicker will stay more compact.

I fry about 3 Tablespoons of batter on a non-stick electric griddle, turning once. Be creative on the size and the extras that you have on hand. (chocolate chips, toasted almonds, coconut, sunflower seeds, raisins etc.)

Serve sprinkled with powdered sugar and a generous slathering of flavored yogurt! My kids love to dip the pancakes into the yogurt. Garnish with fresh or frozen strawberries and top with toasted almonds. Enjoy!