I tweaked a few things in the recipe like subbing whole wheat flour and adding some healthy flax meal and crunchy almonds. These were such a treat for me…I grew up on Bisquick so making pancakes from scratch is something I just recently did for the first time when making these Whole Wheat Pumpkin Pancakes. Sorry Bisquick, but I think your days on my pantry shelf are over.

Whole Wheat Banana-Nut Sour Cream Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup light sour cream
• 3/4 cup plus 1 tablespoon non fat milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon grated orange zest
• 2-3 tablespoons flax meal
• Non stick spray
• 2 ripe bananas, diced, plus extra for serving
• 1/4 cup sliced almonds, crushed
• Pure maple syrup

Directions:

1. Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, cinnamon and orange zest. Add the wet ingredients to the dry ones, mixing only until combined. In a separate bowl, add diced bananas and crushed almonds and gently toss together.
2. Spray large skillet with non stick spray and heat over medium-low heat. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of banana-almond mixture on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more non stick spray to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas and maple syrup.

Recipe adapted from Barefoot Contessa Family Style Cookbook

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Tonight is a big night in my little part of the world…

Good Luck FLORIDA GATORS in the
National Championship Game!