WHOLE WHEAT BANANA PANCAKES
Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!
Provided by Maegan - The BakerMama
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whisk together the flour, brown sugar and baking powder. In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
- Heat griddle over medium heat. Spray with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
- Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.
WHOLE WHEAT BANANA WAFFLES
This is a great way to use bananas that are too ripe to eat on their own. Serve with candied pecans or walnuts and real maple syrup.
Provided by Melanie Pino
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Grease the inside of the waffle iron.
- Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Whisk milk, bananas, canola oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until batter is moistened with a few lumps.
- Spoon about 1/4 cup batter into preheated waffle iron and cook according to manufacturer's instructions.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 39 g, Cholesterol 66.9 mg, Fat 22.1 g, Fiber 3.4 g, Protein 8.7 g, SaturatedFat 2.8 g, Sodium 373.7 mg, Sugar 7.7 g
WHOLE WHEAT BANANA PANCAKES
These banana pancakes are so fluffy, no one will guess they're made with whole wheat flour! Top these whole wheat pancakes with peanut butter and sliced bananas for extra protein and fiber. Recipe yields 6 to 7 pancakes (enough for 2 to 3 people); double the amounts for a family or more leftovers.
Provided by Cookie and Kate
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
- Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Nutrition Facts : ServingSize 2 pancakes (nutrition information based on pancakes made with almond milk, no toppings), Calories 312 calories, Sugar 13 g, Sodium 260.1 mg, Fat 11.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 5.6 g, Protein 8.2 g, Cholesterol 82.4 mg
WHOLE-WHEAT BANANA PANCAKES (OR WAFFLES!)
Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Make a well, or hole, in the center of the flour mixture and pour in the honey, eggs, milk, and melted butter. Whisk together thoroughly until just combined, but do not overmix. Gently fold the mashed bananas into the batter with a spatula. For the pancakes, heat a griddle to 350F or saute pan over medium heat. Swirl enough butter around the griddle/pan until it is well coated. Using a soup ladle, add 1 ladleful of batter per pancake. After several minutes, when the pancakes have begun browning not he bottom. flip and cook the other side for several more minutes. Transfer the pancakes to a plate and repeat until no batter remains. While the pancakes are cooking, heat the maple syrup on the stove or in the microwave until warm.
WHOLE WHEAT BANANA PANCAKES
This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.
Provided by Chris E.
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
- Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
- Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g
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