Healthy Whole Wheat Banana Yogurt Pancakes - cooking recipe

Ingredients

2 2 cups Robin Hood Nutri Flour Blend or 2 cups all-purpose flour
1 tablespoon baking soda
cinnamon, to taste
pumpkin pie spice, to taste
1 ripe and large banana, mashed
1 cup nonfat plain yogurt
1/2 cup skim milk
2 tablespoons brown sugar
1/2 tablespoon canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
splash banana flavoring (banana extract)
1 small banana, chopped

Preparation

Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
Flip pancakes when cooked on the first side, cook the second.
Enjoy with syrup.