Banana Filled Multigrain Pancakes

Ingredients

whole milk

2 cups

lemon juice

4 tsp

eggs

2

vegetable oil

1 tbsp

vanilla extract

¾ tsp

muesli

1½ cups

flour

1 cups

whole-wheat flour

¾ cups

brown sugar

2 tbsp

baking soda

½ tsp

baking powder

2.25 tsp

salt

½ tsp

cinnamon

1½ tsp

nutmeg

½ tsp

banana, sliced

2 medium

Instructions

1. Heat a non-stick skillet over medium heat. Coat skillet use cooking spray, or by lightly brushing with vegetable oil. Use ¼ cups of batter for each pancake, press several slices of banana into pancake, and then cover with a little additional batter. Cook until bubbles form (~3min), then flip and finish cooking.
2. In a medium bowl, whisk together whole milk and lemon juice together, and allow to sit and thicken for 10min.
3. In a small bowl, whisk eggs, vegetable oil and vanilla extract. Whisk egg mixture into thickened milk mixture.
4. Process half of muesli (¾ cups) until coarsely ground.
5. In a large bowl, whisk together processed and regular muesli, flour, whole-wheat flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently whisk the wet ingredients into the dry ingredients until just combined.
6. LET BATTER REST 5min BEFORE COOKING.
7. Serve pancakes with syrup, powdered sugar, lemon curd, pumpkin butter or jam.

Notes

pancakes.