Whole Wheat Banana Pancakes
Whole Wheat Banana Pancakes is a lacto ovo vegetarian recipe with 7 servings. This breakfast has 162 calories, 6g of protein, and 2g of fat per serving. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 7597 people have made this recipe and would make it again. It is brought to you by Sallys Baking Addiction. If you have salt, banana, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a solid spoonacular score of 60%. Similar recipes include Whole Wheat Banana Pancakes, Whole Wheat Banana Pancakes, and Whole Wheat Banana Pancakes with Walnuts.
Servings: 7
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons baking powder
1/2 cup mashed ripe banana (about 1 large banana)
1 large egg (or 2 egg whites)
1/2 cup add-ins like chocolate chips or fruit, optional
1/4 cup (63g) Greek yogurt*
1 teaspoon ground cinnamon
2 Tablespoons dark brown sugar (or light brown)
1 cup (240ml) milk*
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups (167g) whole wheat flour (or white whole-wheat)
Equipment:
whisk
bowl
griddle
frying pan
oven
Cooking instruction summary:
Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
Step by step:
1. Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together.
2. Whisk in the brown sugar and yogurt until no lumps remain.
3. Whisk in the vanilla until combined.Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense.
4. Add any mix-ins you prefer, but again - do not overmix the batter.
5. Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.
6. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
Nutrition Information:
covered percent of daily need
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