Banana Pancakes with Mascarpone Spread

Ingredients:
1 1/2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/2 stick unsalted butter, softened
1/2 cup granulated white sugar
2 eggs
1/3 cup fat free or low fat plain yogurt
3 very ripe bananas, mashed (roast bananas in skins for more intensely banana flavor)
2 teaspoons vanilla extract
1 1/2 cups vanilla soymilk or regular whole milk
canola oil

Whisk dry ingredients together in a medium bowl. Cream together the butter and white sugar in a separate bowl. Mix in the eggs, yogurt, bananas, soymilk and vanilla extract. Combine the wet and dry ingredients.

Heat cast iron skillet with 1 teaspoon of canola oil. Ladle batter into pan and when set (bubbles on top), turn to cook the other side.

Serve with mascarpone cheese spread.