School has started for many families. Even though my little one isn't in school, a nutritious breakfast is still a must. And because I'm not a morning person, I want something quick and easy.
Pancakes are great, but sometimes I find them a bit...bland. I need variety! I need spices! This recipe delivers that. The bananas have agreat flavor and really keeps the pancakes moist, while the raisins add textural variety (which, according to a lot of Food Network shows, is very important). The cinnamon really brings both flavors together.
- 2 medium bananas
- 1 egg
- 3/4 cup lowfat milk
- 1 tablespoon vegetable oil
- 1 cup pancake/waffle mix
- 1/2 cup raisins
- 1/8 teaspoon ground cinnamon
- Break up bananas into a mixing bowl. With the back of a fork, mash until smooth. Add egg, milk, and oil; combine.
- In another mixing bowl, combine pancake mix, raisins, and cinnamon. Add pancake mix to banana mixture and stir until moistened.
- Heat skillet over medium high heat. Measure 1/4 cup batter and pour onto skillet. Cook as many pancakes as you can at one time.
- Brown the underside of the pancake, and when bubbles appear on the surface and the edges start to appear "dry", carefully flip pancakes over and continue cooking for another minute.
|Little L snitching pancakes before I was done cooking|
I love these pancakes, and due to the sweetness the bananas bring to the party, I rarely eat them with syrup. Instead, I use a touch of butter, and just chow down on them that way.
A quick tip: The riper the banana, the easier it is to mash, thus giving you a smoother batter. You can tell how ripe mine are in the picture, and they were super easy to mash with the back of my fork. Though, I don't mind finding pieces of bananas in my pancakes. :)