Whole wheat banana bread pancakes

Whole Wheat Banana Bread Pancakes

Yesterday was the first Saturday morning in months that we didn’t have to leave the house for one single thing.  Basketball season has ended for our kiddos and the awards and team parties have come and gone.  That means we get our weekends (and weeknights) back!  Woot!

To celebrate, we stayed in our pjs as long as we could and talked Jim into making pancakes.  The kids opted for their tried and true favorites, whole wheat peanut butter and chocolate chip pancakes.  Jim and I wanted something a little different and had some ripe bananas on the counter, so banana bread pancakes made it to the menu.  I’m glad they did, because they were delightful.  Really almost like eating a warm piece of banana bread with melting butter and syrup.  Delicious.  And very dense and filling, so  they were a great way to start the day.

{one year ago:  chocolate waffles with warm cherry sauce}
{two year ago:  bagels}
{three years ago:  pasta with mascarpone cheese and homemade pesto}

Recipe:  Whole Wheat Banana Bread Pancakes

(from How Sweet It Is)

2 cups white whole wheat flour (or whole wheat pastry flour or 1 c. whole wheat flour and 1 c. all-purpose flour)
2 tsp. baking powder
1/4 tsp. salt
1/4 c. light brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2/3 c. milk
1 Tbsp. vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg.  Whisk together the milk and vanilla extract.  Whisk together the dry ingredients and add the milk and vanilla, stirring to combine. The mixture will still be dry. Add mashed bananas and mix. Add 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, a few minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup.

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