Whole Wheat Pancakes
Who doesn’t love a stack of thick, fluffy pancakes on a Sunday morning? They’re the perfect treat after a long week, and appealing to all ages. With a multitude of things you can add in, pancakes are one dish that is hard to get bored of. If you are a fan of social media on Instagram the hashtag #PancakeSunday is trending with thousands of creative and delicious creations popping up from all over the world. People really love their pancakes!
This pancake recipe uses whole wheat flour and natural sweeteners, making it one of the healthier and heartier recipes out there. The pancakes themselves are only half of the deliciousness, the other half is the toppings. I have tried many variations and topped them with fruit, melted peanut butter, honey, maple syrup, nuts and hemp seeds for an added nutritional boost. So next time you’re craving a batch of homemade pancakes, try out this recipe you don’t even have to wait for Sunday morning!print menu
Yield: 2 Servings
1 cup whole wheat flour
1 cup + 3 tbsp. milk of choice
1 banana, mashed
1/2 tsp. baking powder
1 tsp. vanilla extract
Honey to taste (about 1-2 tsp.)
Mix all ingredients together in a bowl until just combined. Preheat stovetop to medium heat and prepare a lightly greased pan. Pour batter in ¼ cup measurements (or to desired size). Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn. Cook for 1-2 minutes more on the other side and then top with desired toppings.
Variations: add walnuts, blueberries, chocolate chips, more banana, etc. to make a delicious flavored pancake.