Whole Wheat Banana Pancakes
Try this Whole Wheat Banana Pancakes recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains eggs
contains honey
vegetarian
pescatarian
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs, lightly beaten
- 1 1/2 teaspoons baking soda
- 1 tablespoon honey
- berries
- pure maple syrup for serving
- [for pancakes]
- 2 cups whole-wheat flour i use king arthur’s organic white whole-wheat flour
- 1 3/4 cups milk you could use white buttermilk, or almond milk
- 2 tablespoons butter unsalted melted, + butter for frying (alternatively you could use coconut oil)
- 2 bananas, mashed
- Carbohydrate 645.03861998787 g
- Cholesterol 1710.40833332008 mg
- Fat 654.862769997084 g
- Fiber 78.4360196811427 g
- Protein 91.3040145723784 g
- Saturated Fat 409.741853331517 g
- Serving Size 1 1 (2664g)
- Sodium 4796.6384163189 mg
- Sugar 566.602600306728 g
- Trans Fat 48.0149566665175 g
- Calories 8524 calories
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!
