Whole-Wheat Banana Pancakes

Recipe from http://www.100daysofrealfood.com

Husband-Tested in Alice’s Kitchen

Makes 18 pancakes

A friend of ours has tapped our maple trees and we are sharing with his family the sweet maple syrup harvest.  So, of course, the day he brought our first jars of 100% pure maple syrup from our own trees, I had to celebrate by making pancakes.  These delicious pancakes are made with whole-wheat flour. They are sweetened with just a touch of honey and ripe bananas.  The first thing I noticed when I took a taste of these pancakes was the aroma of bananas. These would make a fabulous breakfast anytime and I’m thinking they would be a nice healthy addition to the lunchbox spread with a little peanut or almond butter.  They freeze beautifully, so make a double batch for when you need to eat breakfast in a hurry!

2 cups whole-wheat flour (I use King Arthur Organic White Whole Wheat Flour**, available at Lost River Market & Deli.)

2 teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

1 Tablespoon honey

2 large eggs, lightly beaten

1 ¾ cups milk (I use skim milk.)  *If you like your pancakes thin, increase the milk to 2 cups.

2 Tablespoons unsalted butter, melted (plus more for cooking the pancakes)

2 ripe bananas, smashed (The riper the bananas, the sweeter the pancakes.)

100% pure maple syrup for serving

In a large bowl, whisk together the flour, baking powder, baking soda and salt. 

Make a well (or hole) in the middle of the dry mixture and pour in the honey, the eggs, the milk, and the 2 Tablespoons of melted butter. Mix together thoroughly, but do not over mix.

With a spatula, gently fold in the mashed bananas. 

Heat a griddle or large skillet.  Add just enough butter to lightly coat the griddle. 

Using a ¼ cup measure or ladle, add the pancake batter to make a few pancakes at a time without crowding the pan.

When the bottom is nicely browned, use a spatula to carefully flip the pancakes over to brown the other side.

Serve with warm maple syrup and some fresh fruit.

If you have leftover pancakes, be sure to freeze them for another time. 

Place a piece of wax paper or parchment paper in between each pancake and place them in a freezer bag or in a freezer container.

**King Arthur 100% Organic White Whole Wheat Flour, milled from a blend of hard white winter and spring wheats, tastes milder and bakes lighter than traditional whole wheat.