"Makin' banana pancakes, pretend like it's the weekend . . ."

Bananas are something everyone in the family eats, so I love having them on hand. The trouble is I don't love going to the store often, so when I do go, I stock up! But then they get spotty and brown too quickly . . . so . . . .
Here's a perfect solution! And these panckaes were so easy! (I suppose most pancakes are) I found this recipe on allrecipes.com, but I tweaked it a bit and doubled it here because we're big eaters. I mean, who eats just one or two pancakes? Come on.
Seth liked these, by the way.  He is not a pancake guy unless they're white and fluffy, and then he won't allow himself more than two bites.  But he actually complimented me on these, and that's saying something.

2 cups whole wheat flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk
1/4 cup vegetable oil
4 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. Yield: 24 pancakes.

Multigrain Pancakes

Not only are pancakes delicious, but they are cheap! I found this one in the August edition of allyou.com magazine. They throw all kinds of fun stuff into these pancakes- a little labor intensive for me in the mornings. I like really basic pancake recipes, but the taste and the texture made up for it. They were great. I also just went ahead and made it 1 cup of whole wheat flour- why go to the trouble of measuring out that 1/4 cup? We like to top ours with a blended up can of pears. Good pancakes! You will like.

Multigrain Pancakes (myrecipes.com)
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: About 12 pancakes (serving size: 3 pancakes)
Cost per Serving: $.48

3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/4 cup plain yogurt
1 tablespoon unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract

1. Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
2. Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.