Cue the Jack Johnson song because I’m making banana pancakes. And you should, too. Actually, I’ve been making banana pancakes for over a week now and am convinced these pancakes are the best breakfast yet on Espresso and Cream. This recipe is loosely adapted from the buttermilk pancakes in my most recent cookbook obsession, Gourmet Today. I’ve been reading and cooking my way through it, recipe after delicious recipe, entirely shocked it sat unused on my shelf for almost a year.

What makes them so great? They’re fluffy and light, despite being made with whole wheat flour, and the addition of mashed bananas and cinnamon gives the sensation of eating banana bread without the 50 minute bake time. And my personal favorite part is that they’re just slightly sweet so they don’t send you into a sugar coma. Breakfast sugar coma? Gross.

Aside from making banana pancakes to start off our Saturday, Joey and I headed off to Minnesota to watch his brother Jason play football. It was a great weekend spent with J’s family and some of our friends from Bethel.

Joey’s sister Amber and her husband Jake came from Chicago. 
Profile shot of the cheering section. 
Sarah and I have been friends since we were four. Coincidentally, she married one of Joey’s close college friends, Kurt, in June. Aren’t these newlyweds the cutest? 
 The whole gang: Joey, me, Amber, Jake, Jason, Ali, and Joey’s parents, Lisa and Brian. Thankfully most of the rain stayed at bay and we were able to bypass the ponchos. Have I mentioned how much I love fall weather?

Whole Wheat Banana Pancakes
(Printable Recipe)

Ingredients
*1 medium ripe banana, mashed
*1 large egg
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. ground cinnamon
*1/2 tsp. vanilla extract
*1 Tbsp. sugar
*1 cup milk
*1 Tbsp. ground flax (optional)
*1 cup whole wheat pastry flour or all-purpose flour
Nonstick cooking spray
Sliced bananas 

Instructions
*In a large bowl, combine the banana, egg, baking soda, salt, cinnamon, vanilla, and sugar. Stir to combine. Add in the milk, ground flax, if desired, and flour. Stir until well combined.
*Preheat a nonstick skillet over medium heat. Lightly spray with nonstick cooking spray.
*Spoon batter, two pancakes at a time, into preheated skillet. Cook for 2 to 3 minutes, or until bubbles form in the center of the pancakes. Flip and cook an additional two minutes. Serve with sliced bananas and other desired toppings. (Peanut butter is my favorite)

Happy Cooking!

Madison

Related Posts Plugin for WordPress, Blogger...
Tagged with →  
Share →
  • Lynette

    Sounds yummy!!

  • http://keepitsweet.wordpress.com Lauren at KeepItSweet

    what a fun weekend! banana pancakes seem like a perfect kick-off:-)

  • http://www.blogger.com/profile/04552302523055331626 Anne Living Life

    Yum. My husband and I love pancakes. He would probably request a few chocolate chips on top :)

  • http://smilinggreenmom.com smilinggreenmom

    These look fabulous! Our kiddos love it when I make pancakes and I try to make them as healthy as I can using Kamut Wheat in them too! I love whole grains and do not like to using anything white! Thanks for the recipe :) You guys all look like you are having such fun!

  • http://www.blogger.com/profile/07909362557252398035 Sarah

    Thanks for the shout-out. It was so great seeing you! :)

  • http://www.blogger.com/profile/11863427572750525283 Natalie

    no way, my brother is a freshman at Bethel. Too fun :)

  • http://www.blogger.com/profile/11693566894522334908 TamboinMO

    Saw the pic of your pancakes on tastespotting.com and came here to see the recipe….sounds delicious….going to make them this weekend!

  • http://www.blogger.com/profile/05828992142187594236 Quay Po Cooks

    The lovely picture of your pancake attracted me here to check out the recipe!

  • Anonymous

    Made them this morning – very recommendable! :-)

  • Pingback: Whole Wheat Banana Pancakes | Pasadena Culinary Photography