Banana Cinnamon Pancakes

This is one of those recipes you see on a blog and make within a day... I first found this on For the Love of Cooking. LOVE her blog, she rocks out! If you haven't been over there yet, go go go! But please come back... I want to still see you here too please!

I only made some slight changes as indicated in the recipe below. I know I know... some of you don't like bananas... or are allergic... so to you, I say sub the banana for some pumpkin puree!!! MMMMMM pumpkin pancakes... yes, yes I will be making those soon for sure!!

so you might notice that weird tiny circle pattern all over my pancakes... it's the pan... it's one of the calphalon ones that looks wicked weird, but works like a champ!

Cinnamon Banana Pancakes:
Recipe by For the Love of Cooking.net
Adapted from Cooking Light August 2009

1 cup of whole wheat flour (she used 1/2 wwf & 1/2 APF)
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup vanilla fat free yogurt
1 tbsp butter, melted (she used 2)
2 tsp cinnamon (she used 1)
1/8 tsp fresh nutmeg, grated
1/2 tsp vanilla extract
2 large eggs, lightly beaten
1 large banana, smashed


Combine the flour, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana and maple syrup. Enjoy.