Thursday, April 12, 2012

Banana Cornmeal Pancakes

Ready to be flipped over!
The sun was shining brightly Monday AM.  It was time for breakfast and we were starved!  Opening the fridge and then the freezer door quickly revealed that any of the "stashed" breakfast goodies were...well...GONE!  What were we thinking?  Easter weekend was filled with many good chats, much FuN laughter and many hearty appetites.

Looking over to the Banana Bowl on the counter there were two overripe spotted bananas!  I knew that one box of "Jiffy" corn muffin mix was waiting to be opened.  This mix for corn muffins makes the best muffins - I've eaten these muffins since my childhood.  NO, not since 1930!  :)  And the pancakes = Yum! 

The instructions are located on the side of the box for easy, tasty pancakes.  There is a bit of substitution and additions going on also when I make the pancakes:

2 Eggs Whites replaces the 1 Whole Egg.
Soy Milk replaces Whole or Low Fat Milk.
Olive Oil for sauteing and baking replaces the melted shortening.
Add 1/8 teaspoon Cinnamon.
Add 1/8 teaspoon Nutmeg.
And 2 sliced Bananas are mashed before adding into the batter.

Banana Cornmeal Pancakes are scrumptious! 


Carol @ Always Thyme to Cook said...

I bet these are so nice and light with the egg whites, they look delicious. Love banana pancakes. YUM!

Anonymous said...

I would have never thought to do this. What a great recipe! It is something I will diffinately try.

Rita said...

These have to e the healthiest pancakes I've ever seen. I just bought myself a grill for my new stove and I will be making pancakes; thanks for sharing.

JG said...

Carol- This is one way I can hide the bananas I eat! :)

Carol & Rita- Enjoy!