This morning I made my very first batch of from-scratch pancakes. Jeff’s best friend drove up from New Jersey this weekend and they spent all day Saturday skiing and were ready for a big breakfast Sunday morning. I asked if they wanted pancakes, quickly realizing I would have to attempt them from scratch since I gave away my Bisquick Baking Mix last week.
I headed straight to 100 Days of Real Food’s site and easily found a recipe for whole wheat banana pancakes. I had two perfectly ripe bananas and all of the required ingredients, so off we go!
Turns out, pancakes are a pretty easy recipe to make. The pancakes that resulted from my old baking mix were ho-hum. These from-scratch pancakes were out of this world. And throughout breakfast, the guys continually paused to exclaim how much they loved these pancakes. Again and again. And they went back for seconds – every cook’s dream.
Whole Wheat Banana Pancakes
(recipe shared from 100 Days of Real Food)
- 2 cups whole-wheat flour (RRFR used Bob’s Red Mill Whole Wheat Pastry 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 (RRFR used Silk Unsweetened Almond Milk)
- 2 tablespoons unsalted butter, melted + butter for frying
- 2 ripe bananas, mashed
- 100% pure maple syrup for serving
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter.
Whisk together thoroughly, but do not overmix.
Gently fold the mashed bananas into the batter with a spatula.
Heat a griddle (I have an older model of this griddle) or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. (RRFR Note: I used butter on my electric griddle for the first batch, but quickly realized no butter was needed at all and so I omitted from the rest of the cooking process). Add pancake batter using a soup ladle.
When the pancakes have begun brown on the bottom and have lots of bubbles coming to the surface, flip them over to cook the other side.
Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!
These pancakes, as I mentioned above, were a huge hit in the Roudabush household. The recipe produced really fluffy pancakes (I’m guessing the pastry flour helped that out, too) and the bananas folded into the batter were just a delicious. A winner of a recipe (there were only 4 pancakes left over this morning) and definitely one we’ll be making again.
Nutrition Information: We made about 16 large pancakes. Each pancake has 90 calories, 2 g of fat, 2 g of protein, and 2 g of fiber. This information does not include butter for frying nor maple syrup or other toppings.
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