Banana Pancakes

I always start singing that Jack Johnson "Banana Pancakes" song when I see this recipe. These are really yummy, and a great way to use up over-ripe bananas.

Banana Pancakes

1 c. all-purpose flour
1/2 c. ground rice or semolina
3 Tbs. firmly packed brown sugar
1/2 tsp. nutmeg
1 Tbs. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
1/2 c. plain yogurt
4 small ripe bananas, 2 mashed, 2 sliced

Sift the flour, ground rice, sugar, nutmeg, baking powder, and salt into a large bowl. Put the egg, milk and yogurt into another bowl, beat well, then add the 2 mashed bananas. Beat the flour mixture into the egg mixture - don't be tempted to beat until smooth. Lumps are good.

Heat the prepared griddle or skillet and spray lightly with Pam. Pour 2 Tbs. batter into the pan and press 3 slices of banana onto the pancake. Cook for about 1 minute over low heat, or until small bubbles begin to appear and the underside is golden. Turn and cook 2-3 minutes more. Serve warm with syrup or jam.

Note: I made these following the recipe exactly and they were awesome, but almost too sweet. (Is that even possible!?) I just happened to have rice flour on hand from back in the nursing-no-wheat-for-Maggie days. The second time I made the recipe, I used half whole wheat flour and half white, and also reduced the sugar to 2 Tbs. They were still excellent. I think you could substitute regular flour for the rice flour and they'd be fine.