Nutritious Banana Pancakes For Kids That Won’t Break The Bank

Here's a fun and healthy twist on pancakes from the UK Cooperative Extension Office. Quincy Swanagan, from the Daviess County Extension Office, joined The WBKR Morning Show to serve up a plate full of Banana Pancakes that are guaranteed to be a hit among the kids and adults at your breakfast table.

Here's how to make them!

BANANA PANCAKES

2 large very ripe bananas

1 cup low-fat milk

2 tablespoons packed light brown sugar

1 1/2 tablespoons vanilla extract

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

1/4 cup chopped pecans or walnuts (optional)

Nonstick cooking spray

OPTIONAL TOPPINGS

Nonfat light vanilla yogurt

Peanut butter

Sliced bananas

Cinnamon

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DIRECTIONS:

1) Preheat a skillet or griddle on the stove over medium-low heat.

2) In a medium bowl, mash the very ripe bananas using a fork or masher. Stir in the milk, brown sugar, and vanilla extract. Mix until combined.

3) Add the flour, baking powder, salt, and cinnamon. Mix just until the batter is moistened with no dry spots remaining. Batter will be lumpy. Fold in nuts if using.

4) Spray the heated skillet or griddle with nonstick cooking spray. Drop about a 1/4 cup of the batter into sections of the pan and spread out each into a 4-inch round.

5) Cook pancakes until bubbles form on top and the edges start to brown, about 6 to 8 minutes. Flip and continue cooking until the bottoms of the pancakes are golden brown and easily release from the pan, about 3 to 4 minutes more.

6) Transfer the pancakes to a warm plate. Repeat, cooking the remaining batter.

7) To serve, stack 2 pancakes on a plate and top with desired toppings. Serve immediately.

8) Refrigerate leftovers within 2 hours.

Every recipe developed by the UK Cooperative Extension is designed to feed the family in a healthy, but inexpensive way. This Banana Pancakes recipe makes 8 servings and each serving size is two pancakes. The total cost of the recipe is estimated to be $9.03. That makes the cost per serving just $1.13.