Whole-Wheat Banana Pancakes (freeze the leftovers!)
Try this Whole-Wheat Banana Pancakes (freeze the leftovers!) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 3/4 cups milk
- 2 large eggs lightly beaten
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 ripe bananas mashed
- 1 tablespoon honey
- 1/2 easpoon salt
- 2 cups whole-wheat flour (i use king arthur’s organic whi
- 2 tablespoons unsalted butter melted + butter for frying
- 100 % pure maple syrup for serving
- Carbohydrate 99.8234566705853 g
- Cholesterol 1907.62833335558 mg
- Fat 340.248523341956 g
- Fiber 7.09318724092539 g
- Protein 56.7641645838109 g
- Saturated Fat 206.338738671472 g
- Serving Size 1 1 recipe (1487g)
- Sodium 2659.84774979425 mg
- Sugar 92.7302694296599 g
- Trans Fat 27.1154420011929 g
- Calories 3597 calories
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!
