Simple and tasty homemade pancake recipe with whole grains. A great way to add more fruit to your breakfast!
Banana Pancakes
Ingredients
2 eggs
1 ½ cups nonfat or 1% milk
1 Tablespoon sugar
3 Tablespoons vegetable oil
2 bananas, mashed
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- In a medium bowl, mix together eggs, milk, sugar, oil and bananas.
- In a separate bowl, stir together flours and baking powder. Add to liquids and mix until blended.
- Heat a lightly greased skillet or griddle over medium-high heat (350 degrees F in an electric skillet).
- Pour ¼ cup batter onto the griddle for each pancake. Cook until tops are bubbly and pancakes are dry around the edges. Turn pancakes over and cook until golden brown on the bottom.
- Refrigerate or freeze leftovers within 2 hours.
Notes
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Top with yogurt, fruit, or any fruit sauce, such as Food Hero Any Berry Sauce!
- No eggs? Replace them with 2 Tablespoons ground flaxseed mixed with 6 Tablespoons water that sits for 10 minutes to form a gel. Or replace with 6 Tablespoons aquafaba (the liquid drained from a can of garbanzo beans).
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Comments
I have found that this recipe doesn't need so much baking powder, at 2 teaspoons you can taste it in the finished product, 1 1/2 teaspoons allows for enough levening and no taste.
These pancakes are delicious! Yogurt on top is a perfect addition. They also freeze perfectly and are ready to be popped in a toaster for a very quick and healthy breakfast!
Surprised many middle school and high school students with how yummy this recipe is. Taught them how to prepare it in after-school program. Ate them hot from the grill no toppings needed.