Banana Pancakes with Apple Topping

30 min · Serves 6

Based on a recipe from Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 3apples
• 44.4 mlsugar
• ¼ cupwater
• 2eggs
• 1½ cupslow-fat or fat-free milk
• 14.8 mlhoney
• 44.4 mlvegetable oil
• ¾ cupwhole wheat flour
• ¾ cupall-purpose flour
• 9.9 mlbaking powder
• 2bananas
• 4.9 mlcinnamon

How to cook it

1. Core the 3 apples and slice them thinly, leaving the skins on.
2. In a skillet, combine the sliced apples, 3 tablespoons sugar, 1 teaspoon cinnamon, and ¼ cup water.
3. Place the skillet over medium heat and simmer for 10 minutes until the apples are tender when pierced with a fork, then remove from the heat and set aside.
4. In a large bowl, whisk the 2 eggs, then stir in the 1½ cup low-fat or fat-free milk, 1 tablespoon honey, and most of the 3 tablespoons vegetable oil, reserving a small amount to coat the pan.
5. Stir the ¾ cup whole wheat flour, ¾ cup all-purpose flour, and 2 teaspoons baking powder into the egg mixture until just combined.
6. Slice the 2 bananas and gently fold them into the pancake batter.
7. Lightly coat a large non-stick pan or griddle with some of the reserved vegetable oil and preheat it over medium heat for 2 minutes.
8. Pour ¼ cup of batter per pancake onto the hot pan and cook for 2 to 3 minutes until bubbles burst on the surface and the edges look set.
9. Flip the pancakes and cook for another 2 to 3 minutes until golden brown on both sides and the centers reach an internal temperature of 160°F (71°C).
10. Transfer the cooked pancakes to a plate, repeat the cooking process with the remaining batter and reserved oil, and serve the warm pancakes topped with the prepared apple mixture.

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