2-3tablespoonsInternational Delight Simply Pure Caramel Creamer
pinchof cinnamonoptional
1 banana, sliced, for garnishing
Instructions
In a large bowl whisk together flour, baking powder, cinnamon powder, nutmeg powder and salt. Set aside.
To another large bowl, add mashed banana, eggs and vanilla extract. Mix till combined.
To the same bowl now add sugar, melted butter and milk and whisk everything together till smooth.
Now make a well in the center of the dry ingredients and add in the wet ingredients.
Stir in till just combined. Do not over-mix the batter. Let it sit for 5-10 minutes while you prepare the griddle.
Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray. Once the skillet gets really hot, add around 1/3 cup of the batter.
Cook till the edges begin to dry and you see some bubble on top, around 1 minutes.
Flip the pancake at this point and cook the other side for additional 2 minutes. Remove the pancake from the skillet.
Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished, you should get 5-6 pancakes. Place the pancakes on the serving plate.
In a bowl take powdered sugar and cinnamon powder to it, if using.
Add International Delight Simply Pure Caramel Creamer to the sugar to form a smooth caramel glaze of pouring consistency.
Pour the glaze over your stack of pancakes and top with some fresh sliced bananas.
Enjoy these Whole Wheat Caramel Pancakes with a cup of coffee!