How To Make Whole Wheat Banana Pancakes
Grab a delicious breakfast with these fluffy banana pancakes made with whole wheat flour, maple syrup, and a hint of cinnamon.
If using an electric skillet, preheat it to 350 degrees F. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to blend.
In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter, and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
If not using an electric skillet, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
Start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel.
Using a ⅓-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.
Flip the pancakes when about ½-inch of the perimeter is matte. Then cook for 1 to 2 minutes more until lightly golden on both sides.
Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
Serve immediately or keep warm in a 200 degree F oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating them in the microwave.
- Calories: 143.25kcal
- Fat: 5.21g
- Saturated Fat: 2.83g
- Trans Fat: 0.14g
- Monounsaturated Fat: 1.36g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 21.67g
- Fiber: 2.35g
- Sugar: 6.74g
- Protein: 4.12g
- Cholesterol: 37.62mg
- Sodium: 177.42mg
- Calcium: 190.76mg
- Potassium: 174.73mg
- Iron: 1.04mg
- Vitamin A: 50.38µg
- Vitamin C: 1.41mg
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