Raosted Banana Buckwheat Pancakes

Roasted Banana Buckwheat Pancakes

Makes 12 3-inch pancakes
Kids and adults will quickly devour these moist breakfast treats. Garnish with walnuts and fresh banana slices.

2 ripe medium bananas, unpeeled

2 large organic eggs

2 Tbs. canola oil

1/2 tsp. almond extract

1 1/4 cups organic 2% milk

3/4 cup buckwheat pancake mix (such as Hodgson Mill)

Maple syrup, for drizzling

1. Preheat oven to 375°F.
2. Place unpeeled bananas on baking sheet. Roast in oven until blackened and soft, about 10 minutes. Cool until bananas can be handled. Slice peels open, and squeeze cooked bananas into small bowl. Reduce oven heat to 175°F to keep pancakes warm.
3. Whisk together eggs, oil, and almond extract in medium bowl. Whisk in milk, then pancake mix, then bananas. Let batter sit at least 5 minutes.
4. Spray large nonstick skillet with canola oil cooking spray, and place over medium heat. Make pancakes in batches, using scant ¼ cup batter for each pancake. Transfer cooked pancakes to platter in oven as you go. Serve with warm maple syrup on side.