Whole Wheat Banana Honey Pancakes

AuthorSylvieCategory, DifficultyBeginner

There is nothing like stacking up warm fluffy banana honey pancakes on a lazy weekend morning, topping them with fruits, and drizzling them with sweet honey. No need to say anything more, it's just pure goodness! check out the recipe.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup whole wheat flour
 1 tbsp baking powder
 ¼ tsp salt
 ¼ tsp ground nutmeg
 ½ cup mashed ripe banana
 1 egg, beaten
 ½ tsp vanilla extract
 2 tbsp melted butter, plus more for skillet
 2 tbsp natural honey, plus more for serving
  cup skimmed milk
 Seasonal fruits for serving
1

In a large bowl whisk the whole wheat flour, baking powder, salt, and ground nutmeg.

2

In a small bowl, combine the mashed banana, beaten egg, vanilla extract, melted butter, honey, and mix very well.

3

Add the contents of the small bowl to the dry ingredients along with half the milk, and combine. Pour the rest of the milk and mix just until everything is incorporated.

4

Heat a cast iron or a non-stick skillet. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. Lightly butter the surface of the pan. Using a 1/3 cup measuring cup, scoop the batter onto the hot skillet. Cook until small bubbles form on the surface of the pancakes, about 2 minutes or when 1 cm of the perimeter is matte. Flip the pancakes, then cook until lightly golden on both sides, about 1 minute more. Repeat with the remaining batter, adding more butter and adjusting the heat as necessary.

5

Serve immediately; stack up the pancakes, top with your favorite seasonal fruits, and finish with a drizzle of honey. Enjoy!

Ingredients

 1 cup whole wheat flour
 1 tbsp baking powder
 ¼ tsp salt
 ¼ tsp ground nutmeg
 ½ cup mashed ripe banana
 1 egg, beaten
 ½ tsp vanilla extract
 2 tbsp melted butter, plus more for skillet
 2 tbsp natural honey, plus more for serving
  cup skimmed milk
 Seasonal fruits for serving

Directions

1

In a large bowl whisk the whole wheat flour, baking powder, salt, and ground nutmeg.

2

In a small bowl, combine the mashed banana, beaten egg, vanilla extract, melted butter, honey, and mix very well.

3

Add the contents of the small bowl to the dry ingredients along with half the milk, and combine. Pour the rest of the milk and mix just until everything is incorporated.

4

Heat a cast iron or a non-stick skillet. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. Lightly butter the surface of the pan. Using a 1/3 cup measuring cup, scoop the batter onto the hot skillet. Cook until small bubbles form on the surface of the pancakes, about 2 minutes or when 1 cm of the perimeter is matte. Flip the pancakes, then cook until lightly golden on both sides, about 1 minute more. Repeat with the remaining batter, adding more butter and adjusting the heat as necessary.

5

Serve immediately; stack up the pancakes, top with your favorite seasonal fruits, and finish with a drizzle of honey. Enjoy!

Whole Wheat Banana Honey Pancakes
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