Whole Wheat Banana Pancakes
The most simple pancakes, ready in 20 minutes. These banana pancakes are perfect for 2 people. Serve them with nut or seed butter and fruit for a delicious, sugar-free breakfast.
Servings 2
Ingredients
- 2 large eggs
- 1 medium banana, overripe
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- In a medium bowl, mash the banana very well. Whisk in the eggs, soy milk and vanilla until smooth. Alternatively, you can add all the ingredients in a blender.
- Stir in the whole wheat flour, baking powder and salt until combined.
- Melt butter or margarine in a skillet over medium-high heat. When hot, pour some of the batter, according to your desired pancake size. I made 5 pancakes, using about 1/4 cup of batter each.
- Cook about 3 minutes on each side, or until golden and cooked through. The pancakes will be golden and almost crispy on the outside and soft on the inside.
- Top with toppings of choice. I like to serve them with nut or seed butter and mashed berries.
Notes
You can use any milk in this recipe, ideally unsweetened. I used unsweetened soy milk.