Bananas for Banana Pancakes
May 3, 2009 by Shannon
Ahh…the pancake. One of my favorite Mom Hacks. Make a big batch on the weekend, stuff half of ‘em in the freezer, and you have an instant breakfast-on-the-go any day of the week.
I happen to have a thing for making them with whole wheat flour. I’m kinda obsessed with finding ways to hide the healthiness, and this recipe definitely fits the bill. Plus, it’s a great way to use up an overripe banana or two, without having to go to the hassle of making banana bread.
The recipe is pretty adaptable. I often swap out the bananas for diced apples and toss in a little extra smidge of cinnamon. Yum.
Shan’s Banana Oatmeal Pancakes
- 1 1/2 cups whole wheat flour
- 1/3 cup wheat germ or ground flaxseed meal
- 1/3 cup quick-cooking oats
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 eggs
- 1 1/2 cups milk (vanilla soy milk also works great)
- 1 ripe banana, peeled and mashed
- 3 tablespoons honey or maple syrup (I usually use honey since I only buy real maple syrup and it’s expensive!)
- 1 tablespoon canola oil, plus more for the skillet
- In a large bowl, stir together flour, wheat germ, oats, baking powder, cinnamon and salt. (To save time in the morning, you can mix this up the night before!)
- In a bowl, lightly beat the eggs. Add milk, mashed banana, honey (or maple syrup) and 1 tablespoon canola oil and whisk thoroughly.
- Heat a large nonstick skillet over medium heat. Lightly grease with canola oil. You know the rest!
