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Print this Recipe    Pancakes 27

Banana-poppyseed Pancakes

3 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon nutmeg
4 eggs
2 cups milk
1 teaspoon vanilla
2 bananas
1/4 cup poppy seeds

Combine the dry ingredients, except for poppyseeds, and bananas.
Quarter the bananas lengthwise and then chop into pieces, add these
and poppyseeds to dry ingredients. In blender, mix wet ingredients.
Fold wet ingredients into dry ingredients to form batter.

Note: batter consistency will vary, wetter will spread more on
the griddle and thicker will stay more compact. Fry about 3
tablespoons of batter on a nonstick electric griddle, turning once.

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