Saturday, March 3, 2012

Whole Wheat Banana Pancakes

I just made this new recipe from 100 days of real food.  I put into recipe builder and it comes out to 2 pp+ for 1 pancake and 5 for two.  Usually I would steer away from eating two of them but these are soooooo good.  Daniel described them as eating banana bread pancakes.  It is by no means my Grandma Ruby's banana bread - but it is very good. 

Whole Wheat Banana Pancakes

Adapted from Williams Sonoma Breakfast Cookbook


  • 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving


  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.  I used a 1/4 cup batter per pancake.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!
Serving size:1 pancake
Weight Watchers Points:  2 pp+

Recipe from

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