Banana Pancakes

By Addie

“My daughter Karen created these pancakes and they've become a favorite at our house.” Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving. Peggy Gwillim - Strasbourg, Saskatchewan

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 2 eggs, lightly beaten
• 2 cups buttermilk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 small firm banana, finely chopped

Preparation

Step 1

1. In a small bowl, combine the flour, brown sugar, baking soda, salt and cardamom. Combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in banana.

2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.