Whole Wheat Banana Pancakes
A healthier but equally yummy alternative to regular pancakes!
Ingredients
"Buttermilk"
- 1 cup milk 240 g; room temperature
- 1/2 tbsp vinegar or lemon juice 7 g
Dry
- 1 cup whole wheat flour 120 g
- 2 tsp baking powder double-acting
- 1/4 tsp baking soda
- 1/4 + 1/8 tsp salt
- 1/2 tsp cinnamon powder
Wet
- 1 large cage-free egg, beaten room temperature
- 1 large banana, mashed well the riper the better
- 1 tbsp butter, melted or oil 14 g
- 1 tbsp sweetener: Sugarlite (a 50-50 blend of stevia and sugar), ground to a fine powder or sub 1-2 tbsp fine sugar, powdered jaggery or a bit of stevia
- 1/4 tsp vanilla extract
Cook
- extra butter or oil
Instructions
- First, combine the milk and vinegar or lemon juice in a bowl. Set aside. Your milk will curdle, which will help make your pancakes fluffier.
- In a large bowl, whisk together your dry ingredients: whole wheat flour, baking powder, baking soda, salt and cinnamon powder. Sift them if you would like even fluffier pancakes.
- In another bowl, combine the beaten egg, well-mashed banana, melted butter, sweetener and milk-vinegar mixture.
- Add the wet ingredients to the dry. Mix until just combined.
- Let batter sit for 5 minutes so the whole wheat flour can absorb liquid and soften. If your batter seems too thick, add a little milk or water.
- Over low heat, melt a little butter or add oil, around 1/2 tsp per pancake.
- Drop ~1/4 cup of batter for each pancake.
- When a few bubbles appear, flip the pancake over and cook for 1-2 more minutes.
- Serve with banana slices, your favorite liquid sweetener then leave a comment below :-D
Nutrition
Serving: 3pancakesCalories: 424.5kcalCarbohydrates: 66.2gProtein: 12.3gFat: 15.2gFiber: 10.1g
Tried this recipe?Let us know how it was!