Whole Wheat Buttermilk Banana Pancakes
Elevate your breakfast with a wholesome twist on traditional pancakes. These Whole Wheat Buttermilk Banana Pancakes are not only delicious but packed with nutrients. The natural sweetness of ripe bananas paired with the heartiness of whole wheat flour makes these pancakes a perfect start to any day. Served warm with a drizzle of maple syrup or honey, and topped with fresh fruits or nuts, these pancakes are a comforting and filling breakfast treat. Whether you’re looking to enjoy them on a lazy weekend morning or as part of a nutritious weekday breakfast, these pancakes will surely hit the spot.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Bananas (chopped) | 1 |
| Whole Wheat Flour | 1 cup |
| Baking Powder | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon |
| Buttermilk | 3/4 cup |
| Whole Egg or Flax Meal Egg Replacer | 1 |
| Vanilla Extract | 1/2 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Butter or Oil (for cooking pancakes) | As needed |
Nutritional Information (per serving):
| Nutrient | Value (approx.) |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 7g |
| Fiber | 4g |
| Sugars | 9g |
| Sodium | 180mg |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Instructions:
-
Prepare the Dry Ingredients:
Begin by sifting the whole wheat flour into a mixing bowl. Add the baking powder and salt, and stir well to combine. These dry ingredients create the base of the pancake batter and ensure that the pancakes rise evenly when cooked. -
Mix Wet Ingredients:
In a separate bowl, crack the egg (or use a flax meal egg replacer) and whisk it with the buttermilk and vanilla extract. Add the chopped ripe banana and sunflower oil to the wet ingredients, mixing until everything is well incorporated. The banana will naturally break down a bit during this step, adding to the flavor and texture of the pancakes. -
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or spatula to stir until the mixture is just combined. Be careful not to over-mix; the batter should be slightly lumpy, which ensures fluffy pancakes. Let the batter sit for a minute or two to thicken. -
Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. If you prefer, lightly grease the pan with a bit of butter or oil to prevent the pancakes from sticking. Once the pan is hot, it’s time to cook. -
Cook the Pancakes:
Pour a ladle full of pancake batter onto the skillet. Do not spread it out; the batter will naturally form a boundary as it cooks. Let the pancakes cook for 2-3 minutes, or until small bubbles begin to form on the surface and the edges start to look slightly crisp. Flip the pancake over gently and cook for an additional 1-2 minutes, until lightly browned on the other side. -
Serve and Enjoy:
Once all the pancakes are cooked, serve them warm, drizzled with maple syrup or honey. For added texture and flavor, top them with chopped nuts, a dollop of butter, or even fresh fruits like berries or sliced mango. Pair with a refreshing Banana and Mango Smoothie for a complete and satisfying breakfast experience.
Pro Tips:
- For Fluffier Pancakes: Let the batter rest for a few minutes before cooking. This gives the baking powder time to activate, making the pancakes lighter and fluffier.
- For a Vegan Option: Use a flax meal egg replacer and plant-based milk (such as almond milk) to make the pancakes completely vegan.
- Add-ins: You can mix in chocolate chips, blueberries, or chopped nuts into the batter for extra flavor and texture.
These Whole Wheat Buttermilk Banana Pancakes are a healthy, delicious, and satisfying breakfast option. The perfect balance of fiber from whole wheat and natural sweetness from bananas makes them a guilt-free indulgence. Whether enjoyed with a hot cup of coffee or a fresh smoothie, these pancakes will become a breakfast favorite in your home!
