Whole Grain Banana Pancakes Recipes

Steps:

• Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened., Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.

Steps:

• Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
• Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
• Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

Steps:

• Preheat griddle to 375 degrees F (190 degrees C).
• Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
• Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
• Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.