Monday, August 4, 2014

Whole Wheat Banana Pancakes

These are the best pancakes (seriously, the best)!  I make a ton and freeze them so the kids have them for the week.  Such a good Sunday morning breakfast - and no sugar!!  Just all clean that.

They are perfectly soft and fluffy and crispy on the edges.  We do a lot of butter in between each batch to get the edges just perfect.  Then there is no need to butter them when serving.  They are SO good this way!!  Depending on how many people you are feeding you may want to double the batch - especially if you are planning to freeze.  I use all organic ingredients when possible.  

Yields about 18 pancakes

Whole Wheat Banana Pancakes

2 cups white whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon honey
2 large eggs, beaten
1 3/4 cup milk
2 ripe bananas
butter for frying

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk and banana and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup. 

To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve!

(Source:  Adapted from 100 Days of Real Food)

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