It’s cozy season. Let’s make banana pancakes! This banana pancake recipe yields gloriously fluffy pancakes, even though they’re made with hearty whole wheat flour.
These whole grain pancakes have more substance than your average pancake, which means they can actually fuel you until lunchtime. I like to dollop them with some peanut butter for some extra fiber and protein.
Banana Pancake Tips
Make these pancakes with the random leftover bananas on the counter. Overripe bananas are perfect!
Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.
Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.
Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn. (There’s actually too much butter in the skillet in the photo below. Oops.)
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Better to wait a little too long to be safe than to end up with a doughy mess.
and season it with melted chocolate 😝
Original of the video here
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