Whole wheat banana pancakes Recipe

Cooking Directions

• STEP 1.In a large bowl, mash 2 ripe bananas until smooth.
• STEP 2.Add 1 cup of whole wheat flour, 1 tablespoon of honey, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt to the bowl. Mix well.
• STEP 3.Gradually pour in 3/4 cup of milk and stir until the batter is smooth and well combined.
• STEP 4.Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
• STEP 5.Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
• STEP 6.Repeat with the remaining batter.
• STEP 7.Serve the pancakes warm with maple syrup and your favorite toppings.
• STEP 8.Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, add a teaspoon of vanilla extract to the batter.
• If the batter is too thick, add a splash of milk to thin it out.
• To keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200°F (93°C).

Storage and Serving

• Serve the pancakes warm with maple syrup, sliced bananas, and a sprinkle of chopped nuts.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply pop them in the toaster or warm them in a skillet over low heat.