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Whole Wheat Banana Pancakes by The BakerMama

Whole Wheat Banana Pancakes

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 pancakes
  • Category: Breakfast

Description

Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!


Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 1 and 1/4 cups milk
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana (about 2 bananas)
  • maple syrup, for serving

Instructions

  1. 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.
  2. Heat griddle over medium heat. Spray with cooking spray. Using a ladle or 1/4-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.
  3. Serve warm with maple syrup, if desired.

Notes

Store banana pancakes in a resealable baggie in the refrigerator for up to a week. Reheat pancakes in the toaster like you would when you toast bread or in the microwave for 10-15 seconds.