You know we can’t go too long without another great breakfast recipe. I am always striving to serve my family more “real food” without preservatives and added sugars and I came across an article on Yahoo recently where a family did a 100 day challenge to only eat “real food”. It was pretty interesting to read about their journey and inspired me to add more real foods into my family’s diet. These pancakes taste like banana bread and I froze the leftovers for breakfast for the next week and they were delicious. It is always great to have something that is quick and easy when you are in a hurry in the morning. Jackson and I topped them with pure maple syrup but Jason used peanut butter and they were yummy that way too! Serve with fresh fruit!
Whole Wheat Banana Pancakes
2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 Tablespoon honey
2 large eggs, lightly beaten
1 3/4 cups milk
2 Tablespoons unsalted butter melted plus extra for the skillet
2 ripe bananas, mashed
100% pure maple syrup for serving
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Stir until well mixed and then create a well in the middle of the mixture. Pour honey, eggs, milk and butter into the center then gradually mix from the center outward until the ingredients are well combined but a little lumpy. Do not over mix the batter. Gently fold in mashed bananas.
Preheat non-stick pan or griddle over medium high heat. Your surface is ready when a drop of water sizzles and instantly evaporates when dropped in the pan. Set your griddle to 370 degrees. Allow some butter to melt in your pan. Then ladle some batter forming circles in the pan or on the griddle.
When the pancakes have begun to bubble in the center and the underside is brown, flip them. Cook until the 2nd side is golden brown. Serve with maple syrup and fresh fruit.