Whole Grain Banana Pancakes

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups fat-free milk
• 2/3 cup mashed ripe banana (about 1 medium)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Sliced bananas and additional syrup, optional

1. Whisk together first five ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened.
2. Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.
3. Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased
4. , cover with foil and reheat in a preheated 375u0b0 oven until heated through, 10-15 minutes. Or, place a stack of two pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.

whole wheat flour, flour, baking powder, ground cinnamon, salt, eggs, milk, mashed ripe banana, olive oil, maple syrup, vanilla, bananas

Taken from www.tasteofhome.com/recipes/whole-grain-banana-pancakes/ (may not work)