Banana Pancakes

Yield:
Makes 12 (4-inch) pancakes

Ingredients:

  1. 1 cup flour
  2. 1 tablespoon granulated sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/8 teaspoon salt
  6. 1 container (6 ounce) banana custard-style yogurt
  7. 1/2 cup milk
  8. 1 egg, beaten
  9. 2 tablespoons cooking oil
  10. 1 cup cooked rice
  11. 1 cup pureed or finely diced banana
  12. Freshly sliced bananas
  13. Maple syrup
  15. Top with:
  16. garnish with a sprig of mint
Directions:

Combine flour, sugar, baking powder, baking soda, and salt in large bowl.

Add yogurt, milk, egg and oil; stir until smooth.

Stir in rice and banana.

Pour 1/4 cup batter onto hot nonstick griddle. Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side.

Serve hot with bananas and warm maple syrup.

Variation:
For Cinnamon-Banana Pancakes, add 1/4 teaspoon ground cinnamon to dry ingredients.

Source: USA Rice Council



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