Whole Wheat Banana Pancakes (recipe)

I’m an eggy gal. There’s no denying that. Bagel sandwiches, omelets, and scrambled eggs fill my plate Monday-Friday. Eating eggs at breakfast is one of the only things that keeps me full and my stomach quiet until lunch time rolls around. However, once the weekend rolls around, I love pancakes. Not that Bisquick crap, but big, fluffy, homemade wheat pancakes that sit in my stomach for hours and sing happy songs.

So today, as it snows another foot or two, I decided it was a banana pancake day.

Sometimes pancakes made with wheat flour can have a grainy, chewy texture that bugs people. I took a chance by combining a few different recipes that I found on the internet and luckily they turned out great! They have the appearance and taste of regular pancakes but don’t leave me hungry 30 minutes later. So enjoy your Saturday and think about making these when you wake up tomorrow. Pancakes are God’s way of reminding you that it’s the weekend, and time to take a breath and relax.

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Whole Wheat Banana Pancakes

Ingredients

  • 1 cup buttermilk (or 1 cup milk mix with 1 tbsp white wine vinegar or lemon juice)
  • 1 cup whole wheat flour
  • 2-3 ripe bananas, smashed
  • 2 tsp stevia or sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tbsp flax seeds (optional)
  • 2 tbsp chia seeds (optional)
  • 1 egg
  • 2 tbsp melted butter

Steps

  • In a big bowl combine the flour, sugar, baking soda, baking powder, and cinnamon. Set aside.
  • In another bowl, whisk together the egg, melted butter, and milk.
  • Whisk the wet ingredients into the dry ones until just combined. Stir in the bananas until distributed throughout. If you stir too much the pancakes will probably get tough so stop stirring once it all looks combined. Lumps are okay!
  • Preheat a skillet to medium heat, using Pam or butter to grease it. Once it’s hot, use a big serving spoon and pour the batter in circles on your skillet. Don’t touch until you see bubbles starting to pop–at that point it’s the perfect time to turn them over.
  • Keep cooking until they look toasty brown on both sides.
  • Serve with real maple syrup. Every time you use that high-fructose corn syrup junk a small business owner dies.
  • Enjoy 🙂

Question:

  • Do you change up your normal breakfast on the weekends?

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6 comments

  1. I am the worst weekend breakfast maker! I only go big if we go out to brunch, otherwise it’s coffee and fruit. Gods way of showing me love is through extra sleep… But I wouldn’t say no if these were waiting for me when I got up.

  2. Love Jack Johnson. These pancakes look so good. It’s been too long since I’ve made a big breakfast at home! I’m so used to going out for breakfast on weekends. I need to switch it up!

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