Banana Pancakes With Trail-mix Yogurt Topping

Total Time: 49 mins Preparation Time: 25 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 2 cups vanilla-flavored yogurt
• 1/2 cup chopped toasted walnuts (about 2 oz.)
• 1/3 cup chopped dates
• 1/4 cup shredded coconut
• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/3 cup packed golden brown sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/2 cups buttermilk
• 1/4 cup vegetable oil
• 3 eggs, separated, room temperature
• 2 ripe bananas, peeled and mashed
• vegetable oil (for griddle)
• melted butter
• maple syrup

Recipe

• 1 for topping:.
• 2 mix all ingredients in bowl; refrigerate until ready to use.
• 3 (can be prepared 6 hours ahead.).
• 4 for pancakes:.
• 5 mix first 5 ingredients in large bowl.
• 6 mix in buttermilk, 1/4 cup oil and egg yolks.
• 7 mix in bananas.
• 8 beat egg whites in medium bowl until soft peaks form; fold whites into batter.
• 9 film griddle or large skillet with oil, heat over medium heat.
• 10 using 1/3 cup batter for each pancake, add batter to skillet and cook until pancakes are golden brown, about 3 minutes per side; transfer to serving platter and keep warm.
• 11 repeat with remaining batter, adding oil to skillet as necessary.
• 12 serve with butter, maple syrup and yogurt topping.