Whole Wheat Banana Pancakes

Recipe Name: Whole Wheat Banana Pancakes

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Description:

Hearty whole-grain flapjacks with banana slices hidden inside

Yield: 4-6 Servings

Ingredients:

2 t baking soda
2 1/4 c buttermilk
2 c whole wheat flour
2 eggs
1/4 c wheat germ or cornmeal
1 T butter, melted
2 c sliced bananas (about 4 medium)

Instructions:

1. In a large bowl, dissolve soda in buttermilk.

2. Add flour, wheat germ, eggs, and butter. Stir lightly.

3. Gently fold in bananas. Drop onto hot griddle that has been greased. Turn when bubbles begin to break. Cook to a golden brown.

4. Serve with syrup, butter, or fruit.

Additional Notes:

If you don't have buttermilk, you can use soured milk or mix 1 t lemon juice per cup of milk to make your own (let set 5 minutes with lemon juice in it).

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Tammy's Review:

These are just as good leftover (cold) as they are fresh! I like making a batch for breakfast and then the next day, eating the leftovers cold. I usually eat mine plain, but fruit or syrup does make them better (if you like sweet things). :) My rating: 8/10

Average vote based on 2 reviews.

7.5

out of 10

User Reviews

out of 10

8/10

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

by Tammy on Sat, 2006-07-01 05:38

out of 10

A healthy, hearty whole-grain pancake (7/10)

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.

by Joshua on Sat, 2006-07-01 05:37

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