Banana Pancakes

Mmm, pancakes.

We love 'em, but don't dare eat them often. They are a rare treat for us--our dinner last night. But this time I made them a bit differently, with bananas and sour cream, and a hidden boost of fiber. With this recipe we can enjoy them more often.

They look indulgent. They smell dreamy--just like mom's banana bread. They're pillowy soft with a light and airy texture. You'd never know that they're good for you.

And this batch was sugar-free. Even better.

I'd love waking up to these anytime. What a great idea for a special Valentine's Day breakfast for the family!

I drizzled mine with a blend of sugar-free imitation maple syrup (I know, but what can you do?) and agave nectar. Mr.W topped his with unsweetened applesauce. Rolling one up with peanut butter and jelly would be yummy, too.


Banana Pancakes
makes about 10 5-inch pancakes

Dry Ingredients:
1/2 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
1/3 cup oat bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
1 egg
1 cup sour cream
1/4 cup sugar or sugar substitute
2 very ripe bananas, peeled and mashed with a fork
2 tablespoons water or milk (optional; use only if wet mixture seems too stiff)

canola oil for frying

Whisk together dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Add dry mixture to wet, stirring until just combined. Do not overmix.

Ladle (about 1/2 cupfuls) onto a hot, oiled skillet over a low flame. When bubbles cover the surface and the edges are set (after about 3 minutes), gently turn over. This is a delicate batter so this can be a bit tricky--use a thin, flexible spatula. Cook gently until golden (about another 3 minutes). Keep warm while making the rest.

Serve warm topped with butter and maple syrup or other desired toppings.