• Prachi Marfatia

Whole Wheat Banana Pancakes

Updated: Dec 31, 2020

Your new favorite way to eat bananas! And I kid you not, you'll probably want extra sliced banana ON TOP.


What is up with me lately?! Like, why am I posting banana recipes now?? Honestly, first a banana snack(in which I mentioned how much I hated them), then banana baked oatmeal, and now these pancakes?



Eh. I guess tastes change. That and the eternal bunch of bananas hanging in my kitchen counter that my family never seems to use up in time.

That being said, bananas are sweet. Which makes them perfect for snacking on.

Maybe the problem all along was the overripe bananas that I tried to eat alone. Mashing them with peanut butter always helps; those two are literally made for each other.


Back to the subject. I've been meaning to share this recipe for a while- but every time I made them, they were gobbled up so fast I didn't have time to take pictures! That alone should tell you everything you need to know about the taste.These pancakes are soft, fluffy, and absolutely delicious, especially when paired with gobs of peanut butter and a healthy drizzle of maple syrup. Maybe with some jam and yogurt- or dare I say, even more banana sliced on top?


Up to you- once you make them.



Oh, and did I mention these are vegan?

Banana Pancakes

Course: Breakfast

Author: Prachi Marfatia

Servings: 2 stacks of 3-4 pancakes


Ingredients:

2 large bananas, overripe


Dry Ingredients(substitute with 1 1/2 cups of this recipe):

3/4 cup oat flour

3/4 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1/2 tsp cinnamon(optional)


about 1/4-1/2 cup non-dairy milk(use milk/buttermilk in a pinch)

additional 2-3 tbsp water, for thinning the batter

3 tbsp yogurt or an egg, for extra fluffiness(optional)

1 tbsp neutral oil(omit if you are using yogurt or egg)


Directions:

Mash up the bananas with the non-dairy milk(a blender is great for this), or with a fork in a bowl. In another, larger bowl, combine all of the dry ingredients. Add the mashed banana mixture and fold together, adding water/more nondairy milk a couple tablespoons at a time until the batter reaches a smooth, semi-thick consistency. If you are using an egg or yogurt, put it in now, or substitute with the oil.

Heat and grease pan on medium-high flame and scoop a small portion of batter on. Smaller pancakes will be easiest to flip. Cook for around 2 minutes with a lid, then flip, remove the lid, and keep for 1-2 minutes more, until golden brown. Now pile onto a plate, drizzle on maple syrup, and enjoy!


RECIPE NOTES:

- Try to keep the pancakes small, about 3 inches or less in diameter. This makes them much easier to flip without ruining.

- If you want extra fluffy vegan pancakes, squeeze in some lemon juice and let the batter stand for 2 minutes.

- For some awesome crispy waffles, load this batter into a waffle iron and cook at a medium-low heat. Then fill those golden-brown square-shaped holes with some peanut butter and eat up!











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