Whole Wheat Banana Pancakes
Whole Wheat Banana Pancakes with Cream Cheese Glaze my favorite pancakes are packed with bananas and topped with a tangy sweet glaze.
Servings 8 4 to 5 inch pancakes
Calories 128kcal
Ingredients
- 1 and 1/3 cups whole wheat flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large eggs
- 1 cup whole milk
- 1/2 cup mashed banana about 1 large, very ripe banana
- 2 Tablespoons brown sugar or light brown
- 1/4 cup Greek yogurt
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl combine the flour, salt, baking powder, and cinnamon together.
- In a separate bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt. Stir until ther are no lumpsn. Whisk in the vanilla until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. Add any mix-ins you prefer, but again - do not overmix the batter.
- Heat a griddle or skillet over medium heat. Coat with a combination of half oil and butter.
- Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 2 minutes. Flip and cook on the other side until cooked through, about 1 more minute.
- Keep pancakes warm in a preheated 200 degree oven until all pancakes are cooked. Serve immediately.
Notes
- Be careful not to overmix the batter, this will make your pancakes tough and dense.
- Coat griddle between each batch of pancakes with combination of oil and butter.
- Freeze pancakes for up to 2 months. Heat at 30 second increments until pancakes are hot. Serve immediately.
- Try adding 1/2 cup of chocolate chips, nuts or fruit, optional
Nutrition
Calories: 128kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 285mg | Fiber: 3g | Sugar: 7g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
