What’s not to love about Sweet Banana Pancakes? Like all of our pancake recipes, they’re made from whole grain flour such as white whole wheat flour, whole wheat pastry flour, or plain old whole wheat flour for the extra hardy varieties. Do you and your family love pancakes? Do you enjoy them for dinner as well as breakfast? For many of the family’s we work with, pancakes are a fun and easy dinner option.
What makes these Sweet Banana Pancakes so yummy? A cooked banana is extra sweet, so imagine how delicious these pancakes are with bananas in the batter cooked on a hot griddle. These are often eaten plain at the Garden Dish offices, no syrup or other additions. They’re just that good!
- Dry Ingredients
- 2 cups - white whole wheat flour
- 2 tsp - baking powder
- 1/2 tsp - baking soda
- 1 tsp - salt
- Wet Ingredients
- 2 cups - water
- 1/4 cup - unsweetened applesauce, smooth style
- 1/4 cup - agave nectar
- 1 Tbs - apple cider vinegar
- 4 medium - very ripe bananas, finely chopped
- If you are using an non-stick, electric griddle with a temperature control, preheat it to 375 °F. If you are using a non-stick skillet or non-stick, stove-top griddle, preheat it over medium heat.
- While the griddle or skillet is heating, combine the dry ingredients in a medium bowl, stirring well to thoroughly mix the ingredients.
- In a separate bowl, combine the water, applesauce, agave nectar, and vinegar. Pour this into the flour mix and whisk together just until combined. The point is to not over-stir the mixture, which can result in tough pancakes. If a few wisps or tiny clumps of flour are still visible that's OK, they will cook out. Gently fold in the chopped bananas.
- Check the griddle or skillet to be sure it's properly heated and ready for the batter. Test by sprinkling a few drops of water on the surface. At the proper temperature the droplets will dance around. If the griddle is too hot the droplets will evaporate on contact, in which case you should reduce the heat, wait a few minutes and test again.
- Gently ladle a scant 1/2 cup of batter onto the hot surface.
- When bubbles form on the top of the pancake it is ready to flip. Using a spatula, flip each pancake and cook another 1-2 minutes.
- Serve warm, plain or with your favorite toppings.
You can replace the lighter-flavored, white whole-wheat flour with regular whole-wheat flour if you like.
Nutrition (per serving): 314 calories, 83% calories from carbohydrates, 12% calories from protein, 4% calories from fat, 9g fiber.