Growing up in Norway, pancakes has never really been a breakfast thing for me. We like them thin and large and as a dinner main dish. But I have learned to love these smaller, fluffy american ones as well. Making pancakes is a perfect Sunday activity to me. We usually try not to make any plans for Sunday mornings, and make sure we have enough time for a lie-in and a nice, late breakfast. These whole wheat banana pancakes are quickly becoming a favorite of mine. I love the idea of pancake breakfasts, but the white flour and sugar found in traditional pancakes just aren’t what I crave in the mornings. Give me healthy, satifying, filling pancakes that do my body good!
I think my favorite part of making pancakes is stacking them up and watching the stack grow bigger. My least favorite part is waiting for each pancake to cook. Luckily, this recipe is a pretty quick one – it look less than 20 minutes to make, and that’s including the time I spent trying to get some quick photos for this post as well. It’s important to also adapt a good pancake cooking technique.
How to cook perfect whole wheat banana pancakes
Make sure you only add a little oil or butter. Don’t add too much, and if you have a non stick pan you might not need any at all. Heat the pan properly before you add the pancake mixture to ensure even cooking through the whole pancake. When you add the batter to the pan, use a spoon to even it out to keep the same thickness through the whole pancake. Keep the heat on medium, and if you feel like it’s browning too fast, you can turn it down a little. Flip it carefully with a spatula to prevent the fluffy pancakes to collapse after raising. And with that, your pancakes should turn out great!
Whole wheat banana pancakes
- 200 g whole wheat flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 banana, mashed
- 1 egg
- 3 tsp maple syrup
- 250 ml milk (I used almond milk)
- In a mixing bowl, combine the flour, baking powder and salt
- In a smaller mixing bowl, mash a banana with a fork, and add egg, milk and maple syrup. Combine.
- Add the wet ingredients to the dry ones and stir until combined. Use a spoon or spatula as the mixture will be too thick for a whisk.
- Add a little oil or butter to a pan, and cook the pancakes on medium heat. Flip when they have turned slighly golden.