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SERVES:
12-14 pancakes

INGREDIENTS:

• 1 cup all-purpose flour


• 1/4 cup whole wheat flour


• 1/4 cup quick cooking oats


• 1/4 cup wheat germ


• 1 tsp baking powder


• 1 tsp baking soda


• 1/2 tsp salt


• 1 1/2 cups buttermilk (see hints below)


• 2 large eggs


• 2 Tbs vegetable oil (plus more for cooking pancakes)


• 1 large banana (or two small bananas) peeled and thinly sliced crosswise


• Plain low fat yogurt for garnish (optional)


• Real maple syrup

PROCEDURE:

Use a large mixing bowl to combine 1 cup all-purpose flour with 1/4 cup whole wheat flour, 1/4 cup quick cooking oats, 1/4 cup wheat germ, 1 tsp each baking powder and baking soda and 1/2 tsp salt and mix it together.

And then, for the wet ingredients, add 1 1/2 cups buttermilk to a 2 cup measuring cup....add 2 large eggs and 2 Tbs vegetable oil and whisk that together.

You'll also need to thinly slice 1 large banana crosswise and then add the buttermilk to the flour mixture....whisk that together....and then, finally, fold in the sliced banana and it is time to cook the pancakes.

Add a splash of vegetable oil to a large, nonstick pan on medium to medium high heat and, once the oil is hot, use a 1/4 cup measure to add the batter to the pan.

Once you start to see bubbles coming through the top....and the first side is a nice golden brown....carefully flip them over, turn the heat down a little bit and finish cooking them through on the second side.

Once they are cooked to your liking, serve them up on plates with a dollop of plain yogurt and lots of maple syrup.

HINTS:

Use regular milk instead of buttermilk if you like. This is a fairly thick batter….it rises nicely as it cooks….but you can add a little more buttermilk if you want a little thinner batter.