Banana Whole Wheat Pancakes

Good morning to you! This is a Saturday morning staple around our house. It's what Saturdays were made for, a lazy day to stay in your PJ's and linger over the breakfast table. It's also a great way for my youngest (who doesn't eat fresh fruit) to get some fruit into him. This recipe makes a lot, so what you can do is make it all at once and keep the rest in the fridge for easy breakast over the next couple of days. Or save some of the batter to make fresh over the next couple of days. I prefer to make it all at once. It's also great if you are having company for breakfast.

2 eggs
2 cups whole wheat flour
2 cups milk
1/4 cup sugar (brown or white)
1/4 cup applesauce
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 mashed bananas*

Heat your griddle or pan while you are mixing up the batter. Use a large bowl. Whisk eggs until fluffy. Add rest of the ingredients except bananas and whisk well. Fold in the mashed bananas. Spray non-stick cooking spray or melt a little margarine in the pan to prevent sticking. Pour 1/4 cup of batter into your griddle (375*) or pan (over low medium heat). Cook on one side until the sides look dry. Flip and cook other side. Serve with your favorite pancake toppings.

*Banana tip - freeze your ripe bananas right in their peels. These are great for recipes that call for banana in baking. To thaw, put bananas (peel and all) in a small bowl and heat in the microwave for a couple of minutes. Tear peel apart and the banana slides right in to the bowl. Mash and use in whatever you need.