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!
