I seriously demand you to go make these pancakes ASAP. Why? Cuz they’re awesome.
I love breakfast food, in all forms, at all times of the day, you name it, I love it…except oatmeal, blech, the texture is just not for me. These pancakes, however, are. Moist, soft, chewy, just slightly cakey, but not too much, and not too heavy either. Okay, now please go ahead enjoy these delicious pancakes as much as I have :).
Banana Bread Pancakes – thanks to How Sweet It Is
Makes about 10 pancakes
2 cups whole wheat flour*
2 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2/3 cup milk
1 tbsp vanilla extract
2 ripe bananas, mashed
1/4 cup plain or vanilla yogurt
2 tbsp butter, melted
*the original recipe called for whole wheat pastry flour, I didn’t read that part and accidentally used regular whole wheat flour, but I didn’t mind the difference, if you have whole wheat pastry flour use that, if not you could also use regular all purpose flour
In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, and nutmeg.
Next, add the milk and vanilla, and stir until combined.
Add in the mashed bananas and yogurt, stir again, then pour the melted butter in and mix it up until the batter is somewhat smooth (my batter ended up being pretty thick, but it was easier to put onto the griddle that way)
Heat your griddle (or a pan) to 325F (medium heat), and scoop out your batter, I used a cookie scoop to make this process easier, but feel free to use whatever tool you find works best for you.
Cook your pancakes until they are browned on one side (about 2 minutes or so) then flip, and cook until the centre is set and the other side is browned as well.
Enjoy ! 🙂