This easy recipe whips up a batch of delicious whole-wheat banana pancakes perfect for a lazy Saturday morning (or any morning, really!) breakfast. Make a double batch to keep in the freezer for busy weekday mornings.
In a large bowl, whisk together the dry ingredients.
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 to turn golden brown on the bottom, flip them over to cook the other side.
Serve with warm maple syrup and a side of fruit (like an apple, fresh blueberries, or a sliced banana if you just can't get enough). And don't forget to freeze the leftovers for another day!
If you're up for experimenting with flavor, try adding a little pure vanilla extract to the wet ingredients.For an extra special treat, you could top these with peanut butter or even some chocolate chips.Nutrition Facts
Whole Wheat Banana Pancakes
Amount Per Serving
Calories 834Calories from Fat 225
% Daily Value*
Saturated Fat 13g81%
Vitamin A 1010IU20%
Vitamin C 10.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.