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If you even remotely like banana bread then you will absolutely love these pancakes. And if you don’t like bananas then you can substitute another fruit (like blueberries or raspberries), but I think the banana is the secret ingredient that adds the right amount of sweetness to balance out the whole-wheat flavor. If you really want some berries in there consider adding them in addition to the bananas.
The other great thing about this recipe is that the leftover pancakes freeze beautifully (and we usually do have some leftovers). Just layer them in-between pieces of wax paper inside a freezer-safe zip lock bag. Then one morning when you are racing around trying to get the kids out the door for school just pull a couple of pancakes out of the freezer, heat for a minute or two and voila! I am all about convenience.
Whole-Wheat Banana Pancakes
(freeze the leftovers!)
Ingredients
- 2 cups whole-wheat flour I use King Arthur’s organic white whole-wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon honey
- 2 eggs lightly beaten
- 1 ¾ cups milk
- 2 tablespoons butter unsalted, melted, + butter for frying
- 2 bananas mashed
- pure maple syrup for serving
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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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.
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Gently fold the mashed bananas into the batter with a spatula.
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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.
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When the pancakes have begun to turn brown on the bottom, flip them over to cook the other side.
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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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So delicious
Outstanding! I added some blueberries and banana flavored protein powder as well and oh my goodness……excellent! Thanks for the recipe
These are SO GOOD! But I’m wondering, what does the well/hole do?
: ) This is probably more info than you need: http://www.recipetips.com/glossary-term/t–38829/well-method.asp.
I made these for the first time at a remote island cottage without electricity and they were a huge hit. I didn’t have honey so I used 2 tablespoons of brown sugar instead and I also used regular whole wheat flour. I would definitely use much less sugar next time although they were really good, even cold the next day. But being Canadian, we don’t skimp on the pure maple syrup, so they don’t need to be that sweet. We served them with fresh Ontario strawberries. Wonderful recipe.
Great recipe! I have a banana intolerance so I used applesauce instead, and it turned out great! We also added blueberries for extra sweetness.