Whole Wheat Banana Pancakes

22 Jul

I was never a big pancake fan as a kid, or even a big breakfast fan. I grew up eating cereal or granola bars, even on the weekends.

The exception was when my grandparents were in town, and my Poppee would cook up grits, bacon, and “dippy” eggs to order. I had no idea that the majority of America didn’t refer to eggs over easy as dippy eggs, though I think it’s a much more sensible term. (After you finish your egg whites, you break the yolk and dip your toast into it. Get it?)

Aside from those occasional big family breakfasts, I generally avoid breakfast. I don’t really like American-style breakfast foods, so I either eat very simply, like an apple and peanut butter, or I eat leftovers, like pasta or stir fry or soup. My favorite breakfast is probably spaghetti and meatballs. People tell me that’s weird, but personally, I think it’s weird that there’s so much amazing food in the world that we’re not supposed to eat before noon. Why not eat spaghetti and meatballs?

Well, instead of something as “weird” as pasta, I’ll share a more normal breakfast recipe — pancakes.

Whole Wheat Banana Pancakes

At first, pancakes were just not that interesting to me. Plain bread with plain sugar maple syrup. Meh. But as an adult, I discovered a much wider world of pancakes. Adding in bananas or pumpkin, nuts, chocolate chips — now that’s a delicious breakfast.

For these pancakes, I used whole wheat to make them a bit healthier, and I mashed a couple bananas to stir in. As I cooked them, I added in chopped walnuts to about half of them and a few dark chocolate chips to the other half. Yum! You can enjoy these pancakes the classic way, with butter, whipped cream, and/or maple syrup. Or, I prefer a healthier and more on-the-go preparation: folded in half like a taco, with peanut butter spread inside. Delicious and protein-rich!

Peanut butter-Pancake Taco

The big plus of these pancakes is that they are really excellent to freeze and re-heat. Whenever I make them, I make a really big batch, enjoy a couple, and then freeze the rest. Just slide the pancakes into ziploc bags with a square of wax paper in between each one. When you’re ready to eat them, heat in the microwave for 45-60 seconds, and they’re ready. Amazing!

Whole Wheat Banana Pancakes from 100 Days of Real Food

2 cups 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
2 ripe bananas, mashed
Walnuts or pecans, optional
Dark chocolate chips, optional

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

Make a hole in the center of the flour mixture and pour in the honey, eggs, milk, and melted butter. Whisk together thoroughly, but do not overmix. Gently fold the mashed bananas into the batter.

Heat a griddle or sauté pan over medium-high heat. Add pancake batter in small scoops (I use a 1/4 cup measuring cup). If desired, sprinkle a handful of nuts or chocolate chips on top. When the pancakes have begun brown on the bottom, flip them over to cook the other side.

Note: For vegan pancakes…

  • Substitute 2 tablespoons flaxseed and 6 tablespoons warm water for eggs. Stir together and let sit for a couple minutes until thick.
  • Substitute soy or almond milk for milk.
  • Substitute maple or agave syrup for honey.Breakfast is served!

Linking Up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Link Party Wednesday from Lil’ Luna
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

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4 Responses to “Whole Wheat Banana Pancakes”

  1. Kathy Penney July 31, 2013 at 8:55 pm #

    These look yummy! And I love the with peanut butter idea.Pinning. Thanks for sharing at All Things Pretty!

    • Alyson August 2, 2013 at 12:33 pm #

      Thank you! Happy to share. Looking forward to linking up again! :)

Trackbacks/Pingbacks

  1. Apple Cheddar Squash Soup | Wine & Plum - September 30, 2013

    […] bowls and bowls of it leftover for meals throughout the week. As I’ve mentioned before, I eat weird things for breakfast, and soup is one of my favorites to have in the […]

  2. 2013: A Look Back | Wine & Plum - December 31, 2013

    […] Whole Wheat Banana Pancakes  2. Apple Cheddar Squash Soup  3. Coconut Macaroon Cookies  4. Mini Cheesecake Bites  5. […]

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