Double-Duty Banana Pancakes
-
- Prep time
- 7 min
-
- Cook time
- 6 min
-
- Servings
- 4 Servings
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- Serving size
-
2 pancakes
Ingredients
-
ripe medium bananas (thinly sliced)
- 2
- 2
-
-
buckwheat pancake mix
- 1 cup
- 1 cup
-
-
milk (fat-free )
- 2 3/4
- 2 3/4
-
-
pancake syrup (light)
- 4 tbsp
- 4 tbsp
-
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Directions
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Mash one half of the banana slices and place in a medium bowl with the pancake mix and the milk. Stir until just blended.
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Place a large nonstick skillet over medium heat until hot. (To test, sprinkle with a few drops of water. If the water drops “dance” or jump in the pan, it’s hot enough.) Coat the skillet with nonstick cooking spray, add two scant 1/4 cup measures of batter, and cook the pancakes until puffed and dry around the edges, about 1 minute.
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Flip the pancakes and cook until golden on the bottom. Place on a plate and cover to keep warm.
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Recoat the skillet with nonstick cooking spray, add three scant 1/4 cup measures of batter, and cook as directed. Repeat with the remaining batter.
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Place 2 pancakes on each of 4 dinner plates, top with equal amounts of banana slices, and drizzle evenly with the syrup. If you like, place the dinner plates in a warm oven and add the pancakes as they are cooked.