Whole Wheat Banana Pancakes


YIELDS: 15 silver-dollar-sized pancakes


INGREDIENTS


​Dry Ingredients

  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Wet Ingredients

  • 1 Tbsp brown sugar

  • 1 large egg

  • 1 cup buttermilk *(milk + apple cider vinegar)

  • 2 medium bananas, finely chopped

  • 1 Tbsp oil (+ more for cooking)


DIRECTIONS

  1. If you do not have buttermilk, make it by adding 1 Tbsp vinegar to 1 cup milk. Set aside for 5 minutes or more and allow it to thicken.

  2. Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients.

  3. Add the wet to the dry and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.

  4. Heat a nonstick frying pan over medium-low heat. Test the griddle by flicking water on it. If the water dances across the surface, it is ready.

  5. Use a ladle or measuring cup to measure out 1/8 cup batter.

  6. Cook until bubbles form in the batter and bottom is golden, approximately 3 minutes. Flip and cook until second side is golden, another 1 minute or so. Adjust the heat as necessary as you cook.

  7. Serve with toppings of choice. Try our Strawberry Compote (pictured), Caramelized Banana Compote, or Spiced Apple Compote! Enjoy!


Whole Wheat Banana Pancakes
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