Banana Whole Grain Griddle Cakes

2011 Kids Recipe Challenge winning recipe – 1st place!

After school snacks: Grades 4 to 6

Jessica in Toronto loves these griddle cakes when they are warm and fresh. Her favourite part of preparing these is mashing the bananas.

These griddle cakes are filled with the taste of ripe sweet bananas that kids will love! Kids can help by measuring out the ingredients and mixing the batter. Try this twist on the traditional pancake with your family.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Makes: 15 griddle cakes

Tips

Once cool, wrap griddle cakes individually in wax or parchment paper and place in airtight container. They can also be frozen for up to 2 weeks. Reheat in microwave or toaster.
For additional flavour serve with your favourite nut butter, yogurt or frozen fruit.

Ingredients
All purpose flour	1 cup (250 mL)
Whole wheat flour	1/2 cup (125 mL)
Wheat germ	1/4 cup (50 mL)
Granulated sugar	1 Tbsp (15 mL)
Baking powder	1 tsp (5 mL)
Baking soda	1 tsp (5 mL)
Salt	1 tsp (5 mL)
Ripe bananas	2
Eggs	2
Skim milk	1 cup (250 mL)
Canola oil	1 Tbsp (15 mL)
Lemon juice	1 tsp (5 mL)
Vanilla extract	1 tsp (5 mL)

Directions

In a large bowl, whisk together all purpose and whole wheat flours, wheat germ, sugar, baking powder and soda and salt; set aside.
In another bowl, mash bananas with fork until very mushy. Stir in eggs until combined. Add milk, oil, lemon juice and vanilla and stir together until well combined. Pour over flour mixture and stir until moistened.
Heat a large non-stick skillet or griddle over medium heat.
Pour about 60 mL (1/4 cup) of the batter onto pan and cook for about 3 minutes or until small bubbles start to appear on top.
Flip and cook another 1 to 2 minutes or until golden on the other side.
Repeat in batches with remaining batter.