While these pancakes where ok they tasted better as waffles. The batter is a little heavy so I think they formed better as waffles and who doesn’t like those little vessels that hold the syrup? I did like the addition of the bananas in there, I just wish it was little lighter and fluffier.
Whole Wheat Brown Sugar Banana Bread Pancakes
(Adapted from How Sweet it is)
makes 12 pancakes
2 cups whole wheat pastry flour*
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl.
Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes.
Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
*Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
Vanilla Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.