Whole Wheat Banana Pancakes

whole wheat banana pancakes

I am a chocolate pancake person. I don't want a good old fashioned buttermilk pancake unless it is dotted with chocolate chips. Don't give me blueberry pancakes unless there are equally as many chocolate chips as blueberries. When I go out to my favorite pancake diner, I order a chocolate chip pancake made with chocolate batter. Seriously. Perhaps I should rephrase my first statement and say I am a chocolate dessert person instead (and then again, who isn't?).

whole wheat banana pancakes

These pancakes changed all of that. I was shocked to find I was able to appreciate a pancake for being a pancake (and not chocolate), which makes these miracle pancakes. The fact that this was also the first time I had real maple syrup on a pancake probably played into it a bit too. But that does not change the honest-to-goodness truth that these pancakes are incredible.

and another one bites the dust

These whole wheat banana pancakes pack a wholesome punch, giving you whole grains, potassium, and a balanced breakfast all at once. They are fluffy, thick, and filling. Now go create your own miracle and treat yourself to a pancake revelation.

Whole Wheat Banana Pancakes

Yields 8 servings

1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups milk (I used almond milk)
1 egg
3 tablespoons butter, melted
2 ripe bananas, mashed

peeled bananas

In a large bowl, mix together the flour, baking powder, sugar, and salt. Make a well in the mixture and pour in the milk, egg, butter, and mashes bananas. Mix until combined. Don't worry if it's a little lumpy; that's okay.

Heat a lightly oiled griddle or frying pan on medium-high heat. Scoop 1/4 cup of batter onto the griddle and brown both sides of the pancake. Serve hot, with sliced bananas, and doused in maple syrup!

half eaten banana pancakes


Kristin Rosenau

Photographer, writer, and baker of all things sweet.

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