Tuesday, March 17, 2015

Whole Wheat Strawberry Banana Pancakes

I have an incredibly picky 3-year who will only eat pancakes and dry (no milk) chocolate cheerios.  While I don't mind the cereal thing, it's nice to know that I can make a huge batch of healthier pancakes on a Sunday morning to have all week for him.

This is the same base recipe I use for my Whole Wheat Banana Pancakes and my Whole Wheat Strawberry Pancakes - and in this recipe I just combined the two!

I make my pancakes pretty small - about 4 inches across and we get around 30 pancakes from this recipe.  I use a small cookie scoop to drop the batter onto our griddle.  You can serve these topped with more fruit and a drizzle of maple syrup or honey.  Your whole family will love them! 

Makes about 30 

Whole Wheat Strawberry 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
1 cup diced fresh strawberries 
1 ripe banana, slightly mashed
butter for frying

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk, strawberries 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 and more fruit if desired. 

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