Whole Wheat Banana Pancakes

Step 1

If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.

Step 2

In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.

Step 3

If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).

Step 4

Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).

Step 5

Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.

Step 6

Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.

Step 7

Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.