Banana Bread Pancake Recipe

Whole Wheat Brown Sugar Banana Bread Pancakes. They taste good with cherries. Apples and bacon too. They make slept-in mornings with toothpaste stains eight thousand times better. They are what my dad stuffs with blueberries. They probably wouldn’t be good with things like broccoli or beans… because that’s just weird.

But they do taste good with potatoes. They taste extra excellent with ice cream on top. Even better steaming hot with oozing butter… then ice cream on top. Plus a sweet strawberry. They save marriages. Mine included. They aren’t the best choice for breakfast when you want to wear a string bikini.

They often slip you into a welcoming food coma that causes you to desk nap. They are darn good. They are cake. For breakfast. Seriously. Cakes for breakfast, Whoever decided this was genius. Now hold your horses. I’m well aware that banana pancakes are not a new development. I mean, according to my iTunes, Jack Johnson wants to make them for me all the time.

I feel bad declining him day after day. But it’s the combination… the bananas, the brown sugar, the maple vanilla glaze… that has etched this breakfast into the rotation at our house. This is a thing. A big thing. It’s like… banana bread… in pancake form. There is a reason this is huge. When I make banana bread, it mysteriously disappears within 24 hours.

Sometimes it even disappears before the other member of this household arrives home from a long, strenuous day at work. I have no idea how. Really I don’t. It just… evaporates into thin air. I think it might have something to do with the “skinny slice rule.” You know… skinny slices don’t count. So now people can eat banana bread without stuffing an entire loaf down their face. I find this to be extremely beneficial. In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl.

Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth. Heat a skillet or grilled on medium heat.

Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top - about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze. Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose.

Or 2 cups of all purpose. Combine all ingredients in a bowl and stir until smooth. Want to come for breakfast, You can bring the bacon. 1. Pingback: Today is Pancake Day! 2. Pingback: Stop everything you’re doing, it’s national pancake day. In order to balance out the great amount of negative comments I would just like to say that they turned out delicious!

My family loved them and even the banana-enemies liked them. I added about 1 1/2 cups of milk because I only used 2 not-so-ripe bananas and half whole white, half wheat flour. And all the comments about how its consistency was muffin-dough-like brought up the idea of using the left-over dough to make delicious muffins! I didn’t change a thing, and they turned out to be so good. I guess you could add an egg when making the dough to make them a bit fluffier or you could just change the milk to soy milk and get a vegan recipe.

All in all - very good recipe! Made these with bisquik. Getting ready to make them now. Our home is gluten free (for medical reasons) so goting to use Pamela’s Baking Mix (great stuff that). Always have good results with it. About the negative feedback here….why so harsh , Have any of you spent any time in the kitchen before , If after one pancake you don’t like just tinker with it then.

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