Whole Wheat Banana Pancakes
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Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 cup milk (you can use any kind of milk you prefer)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
- Additional butter or oil for cooking
- Sliced bananas, chopped nuts, or maple syrup for topping (optional)
Instructions:
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, sugar (if using), baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, mash the ripe banana until smooth. Add in the milk, egg, melted butter or oil, and vanilla extract (if using). Mix until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined. It’s okay if there are a few lumps in the batter. Be careful not to overmix, as this can result in tough pancakes.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan and spread it around to coat the surface.
- Cook the Pancakes: Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape, if needed. Cook for 2-3 minutes, or until bubbles start to form on the surface of the pancake and the edges look set.
- Flip and Cook: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides and cooked through.
- Serve: Transfer the cooked pancakes to a plate and repeat with the remaining batter. Serve warm with sliced bananas, chopped nuts, or maple syrup if desired.