These whole-wheat banana pancakes will become your family’s “go-to” pancakes. Sprinkle with dark chocolate mini chocolate chips and berries, and you’ve got a great dessert. They’ll never ask for regular white flour pancakes again … they are that good! You can also substitute ½ whole wheat flour for white flour in your traditional pancake recipe.
1 1/2 cups whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 large egg
1 1/4 cups skim milk
1 teaspoon vanilla
1 cup mashed ripe banana (about 2 bananas)
In a large mixing bowl, whisk together the flour, brown sugar and baking powder. In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
Heat griddle over medium heat. Spray with cooking spray. Using a ladle or ¼-cup measuring cup, scoop batter onto heated griddle. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.
Printable recipe available at: https://thebakermama.com/recipes/whole-wheat-banana-pancakes/