Whole Wheat Banana Pancakes

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Whole Wheat Banana Pancakes are the fluffiest pancakes ever and are a delightful and healthy way to start your day! These pancakes are so perfect and are going to become your new family favorite breakfast.

Course: Breakfast

Prep Time: 15

Cook Time: 10

Servings: pancakes 3-4 inches in size

Author: Heather

Ingredients

2 cups whole wheat flour
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 Tablespoons honey
2 large eggs, lightly beaten
1¾ cups milk
2 Tablespoons unsalted butter, melted
2 medium bananas, ripe, mashed

Instructions

In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
Make a well in the center of the flour mixture and add honey, eggs, milk, and melted butter. Whisk just until combined.
Fold in mashed bananas, let batter rest for 5 minutes.
Heat a griddle to 350° or use a heated frying pan with melted better.
Pour batter onto griddle or in pan and cook until the pancakes are bubbling on top.
Flip the cakes and cook for another minute or two until golden brown and no longer wet in the middle.

Notes

To freeze the pancakes: Let the leftover pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper into between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.

To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, you can take the number needed out of the freezer the night before and place in the fridge overnight. Use the microwave to reheat the pancakes or a low heat oven to reheat them.

Nutrition

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