Whole Wheat Banana Pancakes
- 3/4 cup 100% whole wheat (I like to use King Arthur flour)
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 2 over ripe bananas, smashed
- 3 tablespoons butter (to prevent sticking in the skillet)
- Whisk together the flours, sugar, salt, cinnamon, nutmeg, baking powder and, baking soda. Set aside.
- Beat the egg into the buttermilk with the vanilla.
- Stir the smashed bananas into the buttermilk mixture.
- Add the wet ingredients into the flour mixture.
- Gently stir with a large spoon until you no longer see flour.
- Do not over mix. (Lumpy is GOOD!)
- Set aside and allow to rest for 20-30 minutes to absorb the whole wheat. (Or overnight in the refrigerator, covered.)
- Do not stir again after letting the batter rest. Gently scoop out batter as you make the pancakes.
- Add butter to the heated surface. (medium-high heat)
- Add 1/4 cup of batter (per pancake).
- Allow to cook for about 2-3 minutes.
- Flip pancake when you see air bubbles and when the edges are dry.
- Cook the other side for another 2-3 minutes.
- Now you have fluffy homemade pancakes!
Recipe by Simply Gloria at https://simplygloria.com/whole-wheat-banana-pancakes/
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