Fluffy Banana Pancakes

I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!

—Lori Stevens, Riverton, UT

Takes: 30 min.

• Makes: 7 servings

1 cup all-purpose flour 1 cup whole wheat flour 3 Tbsp. brown sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 2 large eggs 2 cups buttermilk

2 Tbsp. canola oil 1 tsp. vanilla extract 1 ripe medium banana, finely chopped 1/3 cup finely chopped walnuts 1.

In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to the dry ingredients, stirring just until moistened. Fold in banana and walnuts.

2. Pour the batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until the second side is golden brown.

2 PANCAKES 283 cal., 10g fat (2g sat. fat), 63mg chol., 503mg sod., 40g carb. (12g sugars, 4g fiber), 9g pro.

DIABETIC EXCHANGES 21/2 starch, 11/2 fat.

FLUFFY STRAWBERRY PANCAKES Replace the chopped banana with 3/4 cup chopped fresh strawberries; proceed as directed.

FLUFFY PEACH PANCAKES

Replace the chopped banana with 3/4 cup chopped fresh or frozen peaches; proceed as directed.

FLUFFY BLUEBERRY PANCAKES Replace the chopped banana with 3/4 cup chopped fresh or frozen blueberries; proceed as directed.