Whole Wheat Banana Pancakes: Nutritious and Delicious
Description:
Indulge in a guilt-free breakfast delight with our Whole Wheat Banana Pancakes: Nutritious and Delicious. Made with wholesome ingredients, these pancakes offer a satisfyingly fluffy texture with a hint of sweetness from ripe bananas.
The whole wheat flour adds a nutty depth to each bite, boosting fiber and essential nutrients. Whether fueling up for the day ahead or enjoying a leisurely weekend brunch, these pancakes are a wholesome choice that doesn’t compromise taste.
Serve them stacked high with a drizzle of pure maple syrup, a dollop of creamy Greek yogurt, or a sprinkle of chopped nuts for an extra crunch. With each bite, savor the perfect balance of comfort and nourishment these pancakes offer.
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The step-by-step process to make Whole Wheat Banana Pancakes:
Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 egg
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil (such as coconut oil or vegetable oil)
- You may incorporate 1 tablespoon of honey or maple syrup for a sweet touch.
- 1 teaspoon vanilla extract (optional for flavor)
Instructions:
- Combine Dry Ingredients:
- In a large mixing bowl, whisk the whole wheat flour, baking powder, and salt until well combined.
- Prepare Wet Ingredients:
- In a separate bowl, mash the ripe banana using a fork until smooth. Add the egg, milk, melted butter or oil, honey or maple syrup (if using), and vanilla extract (if using).
- Mix until all the wet ingredients are well combined.
- Mix Wet and Dry Ingredients:
- Combine the wet and dry ingredients by pouring the wet mixture into the bowl containing the dry ingredients.
- Then, gently fold the mixture using a spatula or whisk until combined. Be careful not to overmix, as this can lead to tough pancakes.
- Preheat Griddle or Pan:
- Place a non-stick griddle or skillet over medium heat and let it preheat for a few minutes.
- You can test if it’s hot enough by sprinkling a few drops of water on the surface – they should sizzle and evaporate.
- Cook Pancakes:
- Lightly grease the griddle or skillet with butter or oil once the griddle is hot. Use a spoon or measuring cup to pour the pancake batter onto the griddle, using about 1/4 cup of batter for each pancake.
- Cook the pancakes until bubbles appear on the surface and the edges begin to firm up, typically taking 2 to 3 minutes.
- Flip and Cook:
- After flipping the pancakes carefully with a spatula, cook for 1-2 minutes on the other side until they turn golden brown and are fully cooked.
- Serve:
- Transfer the cooked pancakes to a plate and serve warm. You can top them with additional sliced bananas, a drizzle of honey or maple syrup, chopped nuts, or any other toppings you choose.
- Enjoy:
- Serve these Whole Wheat Banana Pancakes immediately and enjoy their delicious, nutritious goodness!
This recipe yields approximately 6-8 pancakes, depending on the size. You can adjust the quantities accordingly by doubling or halving the recipe to suit your needs.
Nutritional Values:
The nutritional values for Whole Wheat Banana Pancakes per serving (serving size: 2 medium-sized pancakes, without additional toppings):
- Calories: Approximately 250 kcal
- Total Fat: Around 9g
- Saturated Fat: About 4g
- Total Carbohydrates: Approximately 36g
- Dietary Fiber: Around 4g
- Sugars: Approximately 8g
- Protein: Around 8g
- Calcium: About 100mg (8% DV)
- Iron: Approximately 2mg (10% DV)
- Potassium: Around 300mg (6% DV)
Please note that these values are estimates and may vary based on the specific brands of ingredients used and any optional toppings or sweeteners added. Additionally, nutritional content may vary based on portion size and other factors.
