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I {Heart} Banana Flapjacks

Sometimes my kids get tired of pancakes.  In fact, one of them doesn’t like pancakes at all.  “Too soggy,” he always says, turning up his nose at our morning offerings.  Hoping to turn our regular breakfast blah’s into a rah-rah morning routine, I created this classic flap-jack recipe, which cooks up on the griddle like a happy mix of a french crepe and a traditional pancake.  City meets country, haute meets hot, these little flapjacks are about the quickest, easiest, tastiest way to enjoy breakfast.  They are also a great way to use up those browning, left-over banana’s.  Toss one in the batter, blend it in a blender, pour it on the griddle, and you’ve got breakfast a go-go.  Ohh la la!

Banana Flapjacks
4 medium eggs
2 c. buttermilk
1 ripe banana
3 T. maple syrup
1/4 c. walnuts
1 1/2 c. whole wheat flour
2 T. butter
Place all ingredients in a blender and blend until very well mixed. Pour onto a griddle heated to medium high heat, greased lightly with butter, fry for 1-2 minutes, unto pancakes are golden, then flip and fry for another minute or so until browned. Repeat using all the batter. Serve the pancakes with pure maple syrup and fresh blueberries.

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