Whole Wheat Banana Pancakes

OR Healthy Pancakes 1 ripe banana + 2 eggs = pancakes! 250 calories, nearly 14g of protein, gluten free, dairy free, low calorie, and delicious!

Whole Wheat Banana Pancakes
Whole Wheat Banana Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)

  • 2

    teaspoons baking powder

  • 1 1/2

    teaspoons baking soda

  • 1/2

    teaspoon salt

  • 1

    tablespoon honey

  • 2

    large eggs, lightly beaten

  • 1 3/4

    cups milk

  • 2

    tablespoons unsalted butter, melted + butter for frying

  • 2

    ripe bananas, mashed

  • 100

    % pure maple syrup for serving

Directions

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix. Gently fold the mashed bananas into the batter with a spatula. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. When the pancakes have begun brown on the bottom, flip them over to cook the other side. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

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