Growing up we ate pancakes almost every Sunday. My mom would make a whole bunch for me and my siblings, and I would pile up a big stack and douse it with butter and Mrs. Butterworth’s. When you’e eight years old you can eat a giant pile of Bisquick pancakes and go about the rest of your day. When you’re 37, not so much. I would be sluggish and just feel blah for hours if I pulled a stunt like that now!
Now-a-days, these Whole Wheat Banana Pancakes are my go-to when I’m in the mood for pancakes, which is still pretty much every Sunday. Because they are made with healthier ingredients, I feel good after I eat them. They are naturally sweetened with ripe banana and a touch of honey, and topped with all-natural maple syrup. I like to use white whole wheat flour in this recipe, which is a milder whole wheat flour. It’s perfect to use in pancake and muffin recipes in lieu of all-purpose flour.
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