Whole Wheat Banana Pancakes

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Source: 100daysofrealfood.com

15 mins
10 mins
Whole Wheat Banana Pancakes


  • 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)

  • 2 teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • ½ teaspoon salt

  • 1 tablespoon honey

  • 2 large eggs, lightly beaten

  • 1 ¾ cups milk

  • 2 tablespoons unsalted butter, melted + butter for frying

  • 2 ripe bananas, mashed

  • 100% pure maple syrup for serving


  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.

  3. Gently fold the mashed bananas into the batter with a spatula.

  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.

  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.

  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!


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