The actual pancake batter recipe is fine, but nothing special and I may use my own whole wheat pancake recipe next time. But the idea of putting banana chunks IN the batter to cook... was SO GOOD. I loved it! My parents enjoyed it too.

I also saw these posted last night and decided to make them this morning. It's so nice to find recipes for which we already have all the ingredients on hand! My 2 year old ate them plain and pronounced them "Yummy!" My husband and I ate them with your syrup recipe (made with almond extract instead of maple as that is what I had). We also enjoyed them. Thanks!

Saw this recipe posted last night and decided to make them for breakfast this morning! I love that my kids are willing to eat them without syrup and love that they use whole wheat flour! I made them with the cornmeal since that is what I had on hand but will try wheat germ next time. I had mine with a little bit of syrup on them and they tasted great. :) And so easy and quick to make! Thanks for another great recipe!

Please see my review at the end of the recipe. Thanks! ~ Tammy

Let me begin my review with a qualification: I don't like hot banana chunks and I am not particularly fond of cold pancakes. I also tend to shy away from foods that require syrup, at least for breakfast. With such a strong bias a banana pancake recipe is almost doomed before the first taste test! Surprisingly, I know what I dislike, and I don't dislike these. These are low on the nasty pancake/waffle aftertaste factor (you know, that chemical taste many leave on the palette after the meal is consumed) and the whole grains give the pancakes a robust flavor and rich texture. They taste like a hearty flap-jack, not a glorified flat pastry.

The recipe is easy to make and scores big on the all natural ingredients. Anytime a recipe calls for whole wheat, wheat germ or cornmeal, buttermilk and tastes good is a win!

Of course with my bias this recipe has me conflicted. The pancakes tastes best when served fresh and hot, yet I personally don't favor hot banana chunks. If you are like me, this is a serious hurdle for this recipe. If you allow them to cool down (but still eaten relatively fresh) the banana chunks are sweet and flavorful... yet the pancake is cold. Now these pancakes are very good cold, but the issue then becomes one of timing: who has an hour or two to wait for their pancakes to cool down? Admittadly this is only a real issue for those whose palette is disagreeable to warm banana chunks.

Less conflicting is the texture. These are not as light and fluffy as a pancake made from refined flour, but they are not overly dense. They are surprisingly soft considering the amount of whole wheat used and the rich flavor of the whole grains definately makes up for the density.

This recipe will appeal to a variety of people. Those wanting a healthy yet tasty breakfast will be happy to know they can add this to their trusty recipe box. And for pancake fans in general, especially those who enjoy banana chunks in their pancakes, this recipe is well worth the effort.