Wednesday, February 18, 2015

Whole Wheat Banana Pancakes {Family Favorite}

Although there are about 481,000 recipes online for Whole Wheat Banana Pancakes, we think this one is the best! This recipe is our go-to on weekdays and weekends alike!!

Since becoming one of those moms that makes her kids pancakes almost every damn morning, I've learned a few secrets and even concocted my own recipe. This recipe is one I know by heart and decided it was well past due to share it with y'all!

The first secret I have to the most delicious pancakes is to get rid of that pre-made mix. I know, I know - but it's so much easier and faster. Yeah, yeah - I know. But the truth is that it's just laziness keeping the masses from fantastic pancakes. I do say all of this with experience, just check out the first ingredient on these Banana & Chocolate Waffles with Nutmeg. {smh at myself...}

Second, skip those overripe bananas and use fresh or ripe - unless it's that over-ripened taste that is preferred. Instead of mashing I like to chop the banana pieces up so that there are little chunky bites throughout the pancake.

Third, use two different bowls for mixing dry and wet ingredients. It makes a difference - trust me. Pour the wet ingredients into the dry ingredients for best mixing results...

... then add those banana chunkys!

And last but certainly not least - how to grease the pan so that pancakes don't stick. I like to use vegetable oil spray. I've used butter but it seems that I was using way more than necessary and the result was no different than the vegetable oil spray. Plus, with vegetable oil spray there is no fat. Nuff said? Just wipe the pan clean in between each batch of pancakes.

Whole Wheat Banana Pancakes {Family Favorite}
yields approximately thirteen 4” pancakes
1¼ cups whole wheat flour {if using all-purpose flour, increase to 1½ cups}
1½ teaspoon baking powder
½ teaspoon salt
3 tablespoons sugar
1½ cups milk {I use fat-free}
1 teaspoon vanilla extract
2 eggs
3 tablespoons melted butter
2 bananas, chopped
1. Heat skillet to medium-high heat.
2. Whisk together flour, baking powder, salt and sugar.
3. In separate bowl whisk together milk, vanilla, eggs and butter.
4. Pour wet ingredients into dry ingredients, mix until just incorporated. Add bananas and stir in.
5. Spray skillet with vegetable oil spray. Using ¼ cup measurement, pour as many pancakes as will fit in your skillet without crowding. Cook for about 2 minutes and then flip, cooking for about another minute. All stoves are different, so temps will vary. I find myself needing to turn down the temperature on the stove while cooking a batch of these pancakes. I cook these pancakes nearly every day, so I’ve had time to play around with times and temps. Remember to test one pancake first to make sure skillet temps are A-ok!
6. Serve within 20 minutes or refrigerate for later. Enjoy!


Post a Comment

Your comments make me smile, thank you for writing them. :)