Whole Wheat Banana Pancakes

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.  

Mix the batter

One of the best parts of this recipe is you only need to dirty one bowl!  Start by mashing one (1) very ripe banana in the bottom of a medium sized mixing bowl.  Add the rest of the wet ingredients – you’ll need one (1) egg, almond milk, honey, vanilla extract, and coconut oil that’s been melted and cooled slightly.  Mix those all together then add everything else.  The dry ingredients consist of baking soda and powder, salt, cinnamon, and white whole wheat flour.  (You can certainly use all-purpose flour here, if that’s what you keep on hand).  Start by adding the baking soda, powder, salt, and cinnamon – and incorporate them well.  Add the flour and mix until just combined, you don’t want to overmix.  That’s it!  Let the batter rest while you heat up your griddle.

Cook your pancakes

Heat a griddle to 325º F, and lightly grease with coconut oil or butter.  Pour 1/4 cup of batter onto the skillet, and repeat until you run out of room or batter.  I get eight (8) pancakes out of this recipe and I can fit them all on my griddle at the same time.  Let the pancakes cook about 3-5 minutes, or the edges are dry and the little bubbles start to pop.  

Flip over the pancakes and let finish cooking.  About 2-3 minutes.  

I like to top mine with all-natural peanut butter, sliced banana, and warmed maple syrup.  Enjoy!

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