If you even remotely like banana bread then you will absolutely love these pancakes. And if you don’t like bananas then you can substitute another fruit (like blueberries or raspberries), but I think the banana is the secret ingredient that adds the right amount of sweetness to balance out the whole-wheat flavor. If you really want some berries in there consider adding them in addition to the bananas.
1.In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2.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.
3.Gently fold the mashed bananas into the batter with a spatula.
4.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.
5.When the pancakes have begun brown on the bottom, flip them over to cook the other side.
6.Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1926g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1963 (50%)|
|Amt Per Serving||% DV|
|Total Fat 218.1g||291 %|
|Saturated Fat 73.3g||367 %|
|Monounsaturated Fat 111g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 1123.2mg||346 %|
|Sodium 110962.4mg||3826 %|
|Potassium 3478.9mg||92 %|
|Total Carbohydrate 449.9g||132 %|
|Dietary Fiber 61.1g||245 %|
|Sugars, other 388.8g|
|Protein 100.5g||144 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3907
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