Whole Wheat Banana Pancakes (or Waffles!) (100 Days of Real Food)

By loves2bake

Ingredients

• 2 cups whole-wheat flour (I use King Arthur organic white whole-wheat flour)
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 T honey
• 2 large eggs, lightly beaten
• 1 3/4 cups milk
• 2 T butter, melted, plus extra for frying
• 2 ripe bananas, mashed
• 100% pure maple syrup, for serving

Details

Servings 5
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

2. Make a well, or hole, in the center of the flour mixture and pour in the honey, eggs, milk, and melted butter. Whisk together thoroughly until just combined, but do not overmix.

3. Gently fold the mashed bananas into the batter with a spatula.

4. For the pancakes heat a griddle to 350 F or a saute pan over medium heat. Swirl enough butter around the griddle/pan until it is well coated. Using a soup ladle, add one ladleful of batter per pancake. After several minutes, when the pancakes have begun browning on the bottom, flip and cook the other side for several more minutes. Transfer the pancakes to a plate and repeat until no batter remains. While the pancakes are cooking, heat the maple syrup on the stove or in the microwave until warm.

Freezing Bread Options:
1. Freeze them in one layer on a baking sheet, then transfer them to a big freezer-safe bag or other container.
2. Simply separate the layers of food with pieces of wax paper in a freezer/safe container or bag.