Monday, December 02, 2019

Whole Wheat Banana Pancakes

Do you believe in miracles? Because I do.  Why? I found another pancake recipe that I like.  And I hardly had to change it(!!)  Before this, it was all cornmeal pancakes all the time. Nothing else was as good. Not even close.  And then this rando-recipe comes along and I'm like, whaaat?  Here is the original but I've added here my slight adjustments, aka improvements.

Whole Wheat Banana Pancakes


1 c. white whole wheat flour
1/3 c. almond meal.  I just bought some hazelnut flour the other day and am psyched to try it. 
1/4 tsp. salt
2 tsp. baking powder
1 tsp. ground cinnamon
1 large egg
1 c. milk
1/2 c. mashed ripe banana (about 1.5 bananas)
1.5 T packed dark brown sugar. Could prob get away with just 1 T.
1/4 c. plain greek yogurt
1 tsp. vanilla extract

chocolate pieces to throw in at your leisure.


1. Mix the flour, meal, salt, bk pwdr, and cinnamon in a large bowl.
In a separate medium bowl, whisk the egg, milk, and banana together. Add the yogurt and brown sugar. Add the vanilla.  Basically just mix all the wet stuff together really well.

2. Gently fold the wet in with the dry with a rubber spatula.  I said GENTLY! If you over-stir that flour, so help me...  (the best recipes come with threats)

4. Once combined, let it sit and have that baking powder do its thing.

Now: I sometimes get really dense pancakes and sometimes not. I don't really know why.  I prefer them not to be so brick-like so I try to eyeball it as I'm in the folding-in stage.  Does it need a last second splash of extra milk?? There's not a lot of time. Use your judgment, and best of luck. This is alchemy on the highest level (bc: pancakes).

5. Turn your best pan on to medium low to low heat (if it gets hot, which mine does. On a scale from 1-9 I set mine to about a 2-3.)  Let it get hot and then add butter when it's ready.

Sizzle the butter around in your pan. If I hurry, I can get my pan heating up before I even start putting together ingredients. But I have to hustle. If i can catch it before the butter gets too brown I give a little cheer. Finding the perfect heat balance is a challenge.

6. Pour small dollops of batter into the hot sizzley butter.  Drop some chocolate pieces in each pancake round. Flip them when they're done-- c'mon, you're not an idiot.  Use butter between each round! Why let the first person get the best pancakes?   I turned to Julian the other day and said very seriously, "Julian, always cook your pancakes in butter. Every time."   If the next thing that had happened was that I died, I'd have been ok with that.

Surprisingly these aren't super banana-y, but that's ok with me. I'm here for the texture. Also they are pretty filling. Also: I tried replacing the banana with pumpkin pie filling and it did not work, so don't do that.

ENJOY!  I eat them plain, with the chocolate. No syrup, no applesauce even.  But as you wish.

1 comment:

)en said...

UPDATE: I replaced the white wheat flour with gluten-free and they were DELISH. So yay for that.