Almost every Saturday morning, my family and I make Whole Wheat Pancakes. This morning I noticed two bananas on the counter that were looking speckled. Of course my first thought was “We should make banana bread!”, but then banana pancakes popped into my head. Wanting to stick with whole wheat pancakes since we’ve been eating a lot of white flour breads lately, I found a simple and delicious recipe from 100 Days of Real Food. Whole wheat AND bananas 🙂 I made a few small changes to the recipe based on what sounded good, like a little less baking soda (for some reason I can always taste the baking soda a little too much in recipes), a touch of cinnamon and vanilla, and coconut oil in place of butter.
These banana pancakes turned out great, and I hope you enjoy them too!
Whole Wheat Banana Pancakes
- 2 C. whole wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 ripe bananas, mashed well
- 2 eggs
- 1/2 tsp. vanilla
- 2 Tbsp. melted coconut oil, plus more for cooking (the “more” doesn’t have to be melted)
- 1 Tbsp. honey
- 1 3/4 C. milk
- Turn on Jack Johnson’s Banana Pancakes song.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- Heat a pan to medium/low-medium heat.
- In a smaller bowl, mash the bananas. Stir in the eggs and vanilla. Stir in the melted coconut oil (if it’s not already melted, I usually melt it in a glass cereal bowl in the microwave for 10-2- seconds). Add honey. Pour into the banana mixture slowly, stirring as you pour.
- Add the liquid mixture and the milk to the dry ingredients and mix together just until blended.
- Add about a tsp. of coconut oil to the pan (I used a Calphalon pan). Swirl the oil around the pan. Then add 1/4 C. of batter for each pancake. Cook for about 2 minutes (or until golden on bottom), then flip and cook another minute or two until done.
Serve pancakes hot drizzled with Pure Maple Syrup and topped with fresh fruit.
*Inspired by THIS recipe.