The great thing about this recipe is that you can make up the whole batch in one setting and you can freeze whatever your family doesn't it. I put them in zip-lock freezer bags and stuck them in the freezer. When the girls felt like a pancake another day of the week, all I had to do was grab one - heat it up for like a minute and pancakes were served. I love a good time saver, especially when the fam is still able to eat healthy.
What You Need:
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon of local raw honey
- 2 large eggs, lightly beaten
- 1 3/4 cups milk
- 2 bananas, smashed
- 2 tablespoons unsalted butter, melted plus some additional butter for frying
- Pure maple syrup (when served)
How to Get it Done:
- Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
- In the center of the mixture, pour in the honey, milk, eggs, and 2 tbs of melted butter - whisk dry and wet ingredients together thoroughly.
- Fold the mashed bananas into the batter (spatula works best)
- Heat your griddle (or pan) to medium-high heat and spread some butter to prevent sticking. Add your pancake batter and make the pancakes as big or little as you want. The first time we made them, my girls thought it would be fun to make Mickey pancakes. So have fun with them if you have kiddos!
- Make sure to flip the pancakes when the bottom begins to brown.
- Serve with the 100% maple syrup. We added strawberries and raspberries on top to make them extra sweet.
- Whatever pancakes you have left can be frozen for another day.
Adapted from 100 Days of Real Food
