I made the family and I some Banana Pancakes this morning. I crashed to bed early yesterday evening after watching an episode or two of Elementary Season 4 and woke up before 6:30a.m. in the morning without the need of an wake up alarm call.
Organic Wholemeal Banana Pancakes (adapted from The Baker Mama)
- 1-1/2 cups whole wheat flour *organic wholemeal flour*
- 2 tbsp light brown sugar *dark brown sugar*
- 2 tsp baking powder
- 1-1/4 cup skim milk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup bananas, mashed *2 large sized bananas*
- In a large mixing bowl, mix dry ingredients – wholemeal flour, dark brown sugar and baking powder together. Sift and set aside.
- In another clean mixing bowl, mix wet ingredients – milk, egg, vanilla extract and mashed bananas together.
- Make a well in the centre of the flour mixture and pour in the wet mixture and mix until well combined.
- Heat up non-stick frying pan with some vegetable oil or butter.
- Using a soup ladle or 1/4 measuring cup, scoop pancake batter onto the heated frying pan.
- Cook until little bubbles started to form on the top and when the bottom is evenly browned.
- Flip and cook until both sides are evenly browned.
- Remove from frying pan, serve with maple syrup, chocolate syrup or butter while still warm.
This recipe yields 12 pieces medium sized pancakes. Be careful with the fire or temperature you are using while cooking these pancakes as they tend to burn quickly. As I was not careful with the fire, I burnt my first two pieces of pancakes.
Pancakes tasted good. Texture was soft and fluffy. Albeit bananas were used, the sweetness level was just right. Do give this recipe if you have overripe bananas sitting on your kitchen counter.