Whole Wheat Banana Pancakes

I am a chocolate pancake person. I don't want a good old fashioned buttermilk pancake unless it is dotted with chocolate chips. Don't give me blueberry pancakes unless there are equally as many chocolate chips as blueberries. When I go out to my favorite pancake diner, I order a chocolate chip pancake made with chocolate batter. Seriously. Perhaps I should rephrase my first statement and say I am a chocolate dessert person instead (and then again, who isn't?).
These pancakes changed all of that. I was shocked to find I was able to appreciate a pancake for being a pancake (and not chocolate), which makes these miracle pancakes. The fact that this was also the first time I had real maple syrup on a pancake probably played into it a bit too. But that does not change the honest-to-goodness truth that these pancakes are incredible.
These whole wheat banana pancakes pack a wholesome punch, giving you whole grains, potassium, and a balanced breakfast all at once. They are fluffy, thick, and filling. Now go create your own miracle and treat yourself to a pancake revelation.

Whole Wheat Banana Pancakes

Yields 8 servings

1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 1/4 cups milk (I used almond milk)
1 egg
3 tablespoons butter, melted
2 ripe bananas, mashed

In a large bowl, mix together the flour, baking powder, sugar, and salt. Make a well in the mixture and pour in the milk, egg, butter, and mashes bananas. Mix until combined. Don't worry if it's a little lumpy; that's okay.

Heat a lightly oiled griddle or frying pan on medium-high heat. Scoop 1/4 cup of batter onto the griddle and brown both sides of the pancake. Serve hot, with sliced bananas, and doused in maple syrup!

Comments

[Anonymous]

Consider my world rocked.

[BlueBirdee]

Ooo, Ive been looking for a pancake recipe, I AM going to try this! :)

[Bianca]

I've found your entire blog to be captivating and enticing, including the way you raved about this recipe. I ran to the grocery store with my mother and picked out the ingredients. It was all easy-peasy from there and I stored it in the fridge to make them later at night.

So, I make the first pancake, I set it on the plate and greedily fork at it. I'm sorry, but it was probably the most disgusting pancake I have ever tried. I followed your recipe verbatim and I've really no idea how that monster-cake came to be. It was fluffy, yes.. but kind of sour and the aftertaste was absolutely gruesome. My mother insisted on trying it despite my warning and darn near choked, so I can't have broken taste buds.

Err.. Could this be due to the almond milk? Or perhaps even the whole wheat flour?

Sadly, I'm definitely staying away from this recipe and sticking to my good ol' regular banana pancakes.

[Catherine]

I made this pancake recipe for dinner tonight and it was DELICIOUS! I even added some chocolate chips while it was cooking and it tastes awsome!!

Thanks for the great recipe :)

[Sandra]

How much cinnamon would I add to this?

[Kristin Rosenau]

Sandra-- I'd add about a teaspoon to a teaspoon and a half.