These banana pancakes made with whole wheat are so good, so easy and freeze beautifully. That’s how my kiddo gets to eat pancakes during the week – I make a single batch (which is big) on a weekend and have enough for weeks of weekday breakfasts because I have a stash of them in the freezer. The syrup is in the batter, so they’re portable, too!
Makes 50 silver dollar pancakes
1.5 cups mashed bananas (about 2 and a half average sized bananas)
2 cups whole wheat flour
2 tsp baking powder
1.5 tsp baking soda
1.5 tbsp cinnamon
1/2 tsp ginger
pinch of nutmeg
1/2 tsp salt
5 tbsp honey
1.5 cups milk
3 tbs melted butter, cooled
butter for frying
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients (including the bananas) together in a medium bowl.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Gently fold wet ingredients into dry ingredients until mixed. There should still be small lumps.
- Melt a tbsp of butter on a griddle or large frying pan over medium high heat.
- Using a large spoon or ladle, spoon out 2-3 tbsps at a time to make silverdollar-sized pancakes.
- Once bubbles begin to appear (about 2 minutes) gently flip pancake and cook the other side until cooked through (about 1 more minute).
- Remove pancakes from skillet and repeat with butter and remaining batter until no batter remains.
- Serve immediately, or pop into a freezer zip-top baggie and place in the freezer until you or the little one is ready for more pancakes. It will probably be tomorrow because they’re so good! Reheat one in the microwave for 20 seconds, or two for 35 seconds.