NC State student Chelsea Phillips was a part of a Community Nutrition class this semester. She was an Operation Frontline class instructor for the Avent Ferry United Methodist Kids Up Front class. A couple weeks ago the class made this yummy Banana Pancake recipe! Read Chelsea's recap from the class and try out the recipe below! It’s Banana Pancake time!! The children voted last week that we should make banana pancakes this week and they were really excited about it as soon as they walked in the door. This week we learned the importance of grains and how fiber is used in our bodies. Everyone got a kick out of trying to picture bread “cleaning” out our system.
This week we decided to cook our meal first so that we could teach them more effectively on what they had just ate in terms of texture, satiety, and taste. We had a bread tasting activity with 5 or 6 types of breads. The children had never had breads such as rye or potato bread and they really enjoyed it. We discussed that grains actually came from the grass! They were shocked to think that their pancakes came from a grass!
- 1 Cup whole wheat flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 2 egg whites, whipped
- 1 cup evaporated skim milk
- 2 medium, very ripe bananas
1. In a large bowl, mix the flour, baking powder, and cinnamon.
2. In a small bowl, mash the bananas. Mix in the milk and whipped egg whites. Pour banana mixture into the flour mixture and mix well.
3. Coat a large, non-stick frying pan or griddle with no stick spray. Warm the pan for 2 minutes over medium heat.
4. Spoon ¼ cup of the batter onto the heated griddle for each pancake
5. Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook for 2-3 minutes.
6. Repeat steps 4 and 5 until all batter is used.