"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.

Banana Oatmeal Pancakes

Ingredients:

• 2 C. Instant Pancake Mix (Bisquick)
• 1 C. Regular or quick-cooking oats
• 1 Egg
• 1/4 C. Sour Cream
• 1 1/2 C. Milk
• 1 Banana, sliced very thin
• 1/4 C. Walnuts, chopped

Directions:
Combine first five ingredients with a wire whisk or hand beater (I used my Bosch compact mixer) until smooth. If needed, you can add up to 1/4 cup of milk to make it a bit more runny. Pour scant 1/4 c. measuring cupfuls onto a hot griddle. Arrange the banana slices on top of the uncooked side immediately after pouring it. The thinner the better. Sprinkle the nuts on top of that. I hate walnuts, so I always skip that step. Drizzle batter over top of the bananas just to cover them. Don't pour too much, just coat the exposed bananas and nuts. Cook until the edges are dry. Turn; cook until golden brown. This makes about 12 pancakes.


Topping Suggestion: Serve with bananas, walnuts, and caramel. I also like peanut butter as a topping. For more of a dessert pancake- caramel, whipped cream, chopped nuts.