RECIPE: Whole Wheat Brown Sugar Banana Bread Pancakes

Why do bananas go bad sooo fast!? I swear that I buy them & then two days later they are brown! Okay... maybe it takes a bit longer than that... & maybe I simply forget that I even have bananas... But still! Bananas never last as long as I want them to. Sorry for my little rant but this week I had an entire bunch of bananas go bad! Of course that only meant one thing...banana bread! So I made banana bread with half of them & then I made these magnificent pancakes with the rest! Let me tell you people, these pancakes are gooooood! Like really really good. I was a bit skeptical at first because the batter is a bit thicker than your normal pancake batter. But man oh man these blew me out of the water! They were amaaaaze! A must try for sure!

Whole Wheat Brown Sugar Banana Bread Pancakes

Found on: How Sweet Eats

makes 12 pancakes

Ingredients:

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 (I used unsweetened almond milk)

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

Directions: 

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.