Whole Wheat Pancakes

Ingredients:

  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving

Directions:

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

Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.

Gently fold the mashed bananas into the batter with a spatula.

Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.

When the pancakes have begun brown on the bottom, flip them over to cook the other side.

Serve with warm maple syrup and a side of fruit. And don't forget to freeze the leftovers for another day!

Recipe courtesy of 100 Days of Real Food