Whole Wheat Banana Pancakes
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
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
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 2 cups whole-wheat flour
- 1 tablespoons honey
- 2 tablespoons oil
- 2 whole bananas
- Carbohydrate 449.90058325828 g
- Cholesterol 1123.20000023433 mg
- Fat 218.138400287674 g
- Fiber 61.1398530916371 g
- Protein 100.4801812596 g
- Saturated Fat 73.3015200729321 g
- Serving Size 1 1 Recipe (1926g)
- Sodium 110962.396381687 mg
- Sugar 388.760730166643 g
- Trans Fat 13.1142800094699 g
- Calories 3907 calories
1.In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 2.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. 3.Gently fold the mashed bananas into the batter with a spatula. 4.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. 5.When the pancakes have begun brown on the bottom, flip them over to cook the other side. 6.Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!
