Whole Wheat Banana Pancakes
Ingredients
The batter
-
1
cup
white whole wheat flour or regular whole wheat flour
-
1
tablespoon
baking powder
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
fine sea salt
-
⅔
cup
milk of choice
-
½
cup
mashed ripe banana
-
1
large
egg
-
2
tablespoons
maple syrup or honey
-
2
tablespoons
melted unsalted butter or coconut oil
-
½
teaspoon
vanilla extract
Optional toppings
-
1
banana
sliced
-
to taste
maple syrup
-
to taste
peanut butter or almond butter
Instructions
- Preheat an electric skillet to 350°F or heat a cast iron skillet over medium-low heat.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate bowl, combine the milk, mashed banana, egg, maple syrup, melted butter, and vanilla, whisking until blended.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Scoop ⅓ cup of batter onto the hot skillet, leaving space between pancakes.
- Cook until small bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm, topped with sliced bananas, peanut butter, and maple syrup if desired.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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