Because life has been incredibly busy this fall, I haven't had as much time as I'd like to spend on The Kitchen Witch - but never fear, I'll be around more and more.
Anyways, a few weekends ago the PB made this recipe for whole wheat banana pancakes and they were so amazing I had to share them!
They're perfect on a Sunday morning with a nice hot cup of tea or coffee.
I hope you enjoy and then, stay tuned, I have lots of other amazing, healthy recipes to share in upcoming blogs!
Banana Whole Wheat Pancakes
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 2 tbsp granulated sugar
- Pinch of salt
- 1 cup buttermilk or plain yogurt
- 2 tbsp melted butter or canola oil + more for pan
- 1 large egg
- 2 mashed bananas (about 3/4 cup)
- Extra sliced bananas
- Maple syrup
DIRECTIONS
In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.
Make well in centre of dry ingredients and add banana mixture. Stir with fork until barely moistened.
Heat nonstick skillet over medium-high heat and brush with oil or melted butter. Reduce heat to medium and spoon in 3 tablespoons batter for each 4-inch pancake. When bubbles rise and break surface, turn over.
Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200F oven.
To serve, top with sliced bananas and maple syrup.
Makes 12 pancakes.
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