| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Banana Pancakes

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) container banana custard-style yogurt
1/2 cup skim milk
1 large egg, beaten
2 tablespoons vegetable oil
1 cup cooked rice
1 cup pureed or finely diced banana
Vegetable cooking spray

1. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add yogurt, milk, egg and oil; stir until smooth. Stir in rice and banana.
2. Pour 1/4 cup batter onto hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side.

Makes about 12 (4-inch) pancakes.

Recipe provided courtesy of the USA Rice Federation.