Whole Wheat Banana Pancakes
Makes 6-8 medium sized pancakes. Can be easily doubled. To freeze: Wrap in air tight freezer wrap, individually.
  • 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)
  1. Whisk together the flours, sugar, salt, cinnamon, nutmeg, baking powder and, baking soda. Set aside.
  2. Beat the egg into the buttermilk with the vanilla.
  3. Stir the smashed bananas into the buttermilk mixture.
  4. Add the wet ingredients into the flour mixture.
  5. Gently stir with a large spoon until you no longer see flour.
  6. Do not over mix. (Lumpy is GOOD!)
  7. Set aside and allow to rest for 20-30 minutes to absorb the whole wheat. (Or overnight in the refrigerator, covered.)
  8. Do not stir again after letting the batter rest. Gently scoop out batter as you make the pancakes.
  9. Add butter to the heated surface. (medium-high heat)
  10. Add 1/4 cup of batter (per pancake).
  11. Allow to cook for about 2-3 minutes.
  12. Flip pancake when you see air bubbles and when the edges are dry.
  13. Cook the other side for another 2-3 minutes.
  14. Now you have fluffy homemade pancakes!
Recipe by Simply Gloria at https://simplygloria.com/whole-wheat-banana-pancakes/