2 ripe bananas, unpeeled
2 large organic eggs
2 Tbs. canola oil
1/2 tsp. almond extract
1 1/4 cups organic 2% milk
3/4 cups buckwheat pancake mix (such as Hodgson Mill)
maple syrup for drizzling
Preheat oven to 375 degrees.
Place unpeeled bananas on baking sheet. Roast in oven until blackened and soft about 10 minutes. Cool until bananas can be handled. Slice peels open and squeeze cooked bananas into small bowl. Reduce heat to 175 degrees to keep pancakes warm.
Whisk together eggs, oil and almond extract in medium bowl. Whisk in milk, then pancake mix, then bananas. Let batter sit at least 5 minutes.
Spray large non-stick skillet with canola oil cooking spray, and place over medium heat. Makes pancakes in batches, using scant 1/4 cup batter for each pancake. Transfer cooked pancakes to platter in oven as you go.
Serve with warm maple syrup on side!
From: Better Nutrition April 2010 issue