It is not very often our five year old volunteers to help cook. This morning he was eager to take position as my assistant chef. He mashed the bananas, whisked the dry ingredients and then combined the two. This helpful streak of his has been going on all week. He has jumped in tackling tasks without being asked and even though it is not perfect it is a job completed. I love the words, “Can I Help?”.
Whole wheat baked goods often have a pungent after taste and are dense. Many bakers use honey to tone down the robust flavor. The King Arthur Flour Whole Grain Baking Cookbook recommends adding orange juice. In this recipe for whole wheat banana pancakes use half wheat and half all-purpose flours. The pancakes are still light and fluffy and the bananas are not over powered by the wheat. For true whole wheat pancakes use 1 cup whole wheat flour omitting the all-purpose flour.
Make sure the griddle is not too hot or else they will burn.
Source: The Kitchen Witch
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt
2 tbsp melted butter
1 large egg
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.
Make well in center of dry ingredients and add banana mixture. Stir with fork until barely moistened.
Heat nonstick skillet over medium heat. Spray with cooking spray. Pour a 1/4 cup batter for each 4-inch pancake. When bubbles rise and break surface, turn over. Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200 degree oven.
To serve, top with sliced bananas, walnuts and maple syrup.
Makes 12 pancakes.