Figgie Banana Pancakes

These moist, flavourful and nutritious pancakes give you an excuse to use up overripe bananas.  Prepare in advance and freeze in single servings.  Pop them in the toaster for a quick and tasty breakfast on the go. 

2 eggs
3 tbsp tbsp (45 mL) brown sugar
2 over ripe bananas, mashed
1 ½ cups (375 mL) buttermilk
1 tbsp (15 mL) each melted butter and vegetable oil
2 tsp (10 mL) vanilla extract
½ cup (125 mL) each rolled oats, whole wheat flour and all purpose flour
1/3 cup (75 mL) ground flax seed
1 tbsp (15 mL) each baking powder and ground cinnamon
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
1 cup (250 mL) finely diced Turkish figs
Maple syrup and icing sugar
In a large bowl, whisk together egg, brown sugar, bananas, buttermilk, butter and oil.  In a small bowl stir together, oats, flours, flax seed, baking powder, cinnamon, baking soda and salt.  Pour dry ingredients over wet and stir until almost smooth.  Stir in figs until evenly combined.  Pre-heat a non-stick skillet over medium high heat.  Pour about ¼ cup (50 mL) of batter for each pancake on to greased skillet and cook for about 2 minutes until bubbles just start to form on sides of pancake.  Flip pancakes and cook for an additional minute or until bottom of pancake is golden brown.  Garnish pancakes with maple syrup and icing sugar.      Makes 12 pancakes.