Ultimate Experimental Banana Pancakes

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1 egg
• 1 1/2 cups nonfat milk
• 1 teaspoon vanilla extract
• 4 large very ripe bananas
• 2 tablespoons canola oil
• 1/2 cup maple syrup
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 place 4 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. microwave on high power until bananas are soft and have released liquid, about 4 minutes. transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
• 2 transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.
• 3 in a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine. in a smaller bowl whisk together the brown sugar, milk, egg, oil, vanilla and cooled mashed banana.
• 4 add the wet ingredients to the dry ingredients, stirring until just combined being careful not to over mix, adding more milk if the batter is too thick for your preference.
• 5 heat a skillet or griddle to medium heat. ladle batter into onto the hot cooking surface and cook until bubbles form on top – about 2-3 minutes. flip and cook for a minute or two more. repeat with remaining batter. serve with diced bananas, walnuts and the decadent warm maple glaze!
• 6 to make glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla and reserved banana liquid until smooth. pour over pancakes for sugary heaven!