Banana Pancakes with Apple Topping

Ingredients

3 apples
3 tablespoons sugar
1/4 cup water
2 eggs
1 1/2 cups low-fat or fat-free milk
1 tablespoon honey
3 tablespoons vegetable oil (or cooking oil of choice)
3/4 cup whole wheat flour
3/4 cup flour (all purpose)
2 teaspoons baking powder
2 bananas
1 teaspoon cinnamon

Instructions

Wash hands with soap and water.
Wash apples, remove cores, and slice thinly with peel still on.
Combine apples with the sugar, cinnamon, and water.
Cook in skillet for 10 minutes. Set aside while making pancakes.
Beat eggs. Beat in milk, honey, and oil.
Add flours and baking powder.
Slice bananas and add to mixture.
Coat a large, non-stick frying pan or griddle with non-stick cooking spray. Warm the pan over medium heat for 2 minutes.
Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden on both sides. Place pancakes on a platter and keep warm.
Repeat steps 5 and 6 until batter has been used, using more nonstick cooking spray as needed.
Serve pancakes topped with cooked apples.

Nutrition (per serving)

Calories	325
Protein	8 g
Total Fat	10 g
Saturated Fat	2 g
Cholesterol	65 mg
Sodium	215 mg
Carbohydrates	54 g
Dietary Fiber	5 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program