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Food

LAist in the Kitchen: Banana Pancakes

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After almost two weeks of watching speed skaters stuffed like sausages into slick full-body leotards and figure skaters exposing their, uh, figures in tiny frilled dresses, LAist is on a mission to eat a breakfast of champions. Or rather, brunch, since we went out last night.

While yogurt, granola and fresh fruit might seem the most proper, it is LA's one month of winter, and we'd like something a little warmer, like pancakes. To make it good for our bodies, we're using whole wheat flour and loading the pancakes with fiber and potassium in the form of bananas.

Just don't give us that dirty look when we start drowning them in syrup. Hey, pure maple syrup is all-natural, okay?

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Whole Wheat Banana Pancakes

In a large bowl, sift together 1 c. whole wheat flour, ½ c. all-pupose flour, 2 Tbsp. brown sugar, 1½ tsp. baking powder, and ½ tsp salt.

In a separate bowl, whisk together 1½ c. milk, 3 Tbsp. melted butter, 2 large eggs, and ½ tsp. vanilla.

Pour the milk/egg mixture over the flour mixture and stir until just combined. It will be lumpy. Don't worry.

Ladle about ¼ to ½ c. of pancake batter onto a frying pan or griddle that has been lightly greased. Place thinly sliced bananas on top of the pancake batter in the pan. Let pancake cook until the edges are dry and small air holes have popped up all over the surface, about 1½ minutes. Lift the edge of the pancake to check for golden brown-ness underneath. Turn the pancake over and cook for another 30 seconds until cooked through.

Repeat until all your pancakes are made. You can keep cooked pancakes warm until serving in an oven set to 200 degrees