WHOLE WHEAT BROWN SUGAR BANANA BREAD PANCAKES
Came across these on a web site called how sweet it is the other day and with the vanilla maple glaze they are a true sweet treat. Take note these are not for the diet conscious.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- 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 vanilla maple glaze.
- Glaze: Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
- 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.
Nutrition Facts : Calories 209.9, Fat 3.1, SaturatedFat 1.7, Cholesterol 7, Sodium 136.4, Carbohydrate 44.1, Fiber 3.1, Sugar 24.2, Protein 3.5
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES
A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.
Provided by amom2boys
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 g
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HEALTHY WHOLE WHEAT BANANA PANCAKES
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4.7/5 (15)Category BreakfastCuisine AmericanTotal Time 30 mins
- In a large bowl, toss the flour, salt, baking powder, and cinnamon together until combined. Set aside.
- In a medium bowl, whisk the egg, milk, and banana together. Add brown sugar, yogurt, and vanilla extract. Stir until smooth.
- Make a well in the dry ingredients. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. Whisk until *just* combined, no more. A few lumps may remain.
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- If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
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