Buckwheat, Oatbran & Walnut Banana Pancakes - cooking recipe

Ingredients

1 1/2 cups buckwheat flour
1 cup oat bran
3 tablespoons raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup walnuts, chopped
1 3/4 cups skim milk
2 eggs, beaten
2 bananas, ripe, mashed
3 tablespoons butter, melted
2 teaspoons vanilla

Preparation

In large bowl, whisk together flour, oats, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, bananas, butter and vanilla; pour over flour mixture and stir until almost smooth. Let stand for 10 minutes.
Heat nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup (75 mL) batter for each pancake; cook for about 3 minutes or until underside is golden and bubbles break on top but do not fill inches.
Turn and cook until underside is golden brown, about 1 minute. Repeat with remaining batter, brushing skillet with more oil as necessary. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 1 month. Reheat in toaster.).