Whole Wheat Banana Pancakes

I must feel most comfortable with posting food since that is what I have done lately.

Someone in our family is allergic to raw bananas. Since we belong to a food co-op we tend to get bananas every week. I have to find creative ways to use bananas in a cooked form.

This recipe is what I found. I even uses whole wheat. Instead of grinding the whole wheat into flour, I add a cup to the blender when I mix it. It saves on dishes.

We then stack them and pour homemade blackberry syrup and yummy syrup (a.k.a. buttermilk caramel syrup) all over it.

We served these pancakes for supper.

Ingredients:

1 cup uncooked rolled oats 1 cup whole wheat flour 3/4 cup all-purpose flour 1/4 cup brown sugar 2 tablespoons dry milk powder 2 teaspoons baking powder 1/2 teaspoon baking soda

1/2 teaspoon salt 1 egg 2 cups milk 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 banana, mashed

Directions:

1.	Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2.	Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3.	Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.