Title: Banana Nutmeg Pancakes
Categories: Breakfast Dessert
Yield: 20 Pancakes

2	c	All purpose flour
1	tb	Baking powder
1/4	ts	Salt
1 1/4	ts	FRESHLY grated nutmeg
1/2	ts	Ground cinnamon
1/4	ts	Ground ginger
1/4	ts	Ground allspice
1/4	c	Granulated sugar
2	lg	Eggs
1/4	c	Canola oil
1	c	Plus
3	tb	Milk
2	ts	Vanilla extract
2	md	Firm but RIPE bananas

Whisk together the flour, baking powder, salt, nutmeg, cinnamon, allspice, ginger and sugar in a large mixing bowl. In a small bowl, blend the eggs, oil, milk and vanilla extract.

Slice the bananas onto a plate and crush them very lightly with the back of a spoon.

Pour the egg milk mixture over the dry ingredients, stir to form a batter using a few strokes. Lightly mix in the bananas.

For each pancake, drop a large spoonful (about 3 tablespoons of batter) onto a greased griddle. Flip over each pancake when the top is dotted here and there with small bubbles and bottom is golden. Continue to cook the pancakes until set and cooked through, about one minute longer.

Serve pancakes piping hot.

Use maple syrup, fruit syrups or fresh fruit for toppings.

Per Pancake: 110 cal; 3 gm protein, 16 gm carbo; 4 gm fat; 23 gm chol;; 1 gm sat fat; 43 mg sodium.

Washington Post April 3, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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