Whole Wheat Pancakes Six simple ingredients are all it takes to make these nutritious, whole grain pancakes. They are delicious with fresh fruit, unsweetened spreadable fruit, or maple syrup.
Makes 24 2-inch pancakes
- 1 banana
- 1¼ cups fortified soymilk or rice milk
- 1 tablespoon maple syrup
- 1 cup whole wheat pastry flour or whole wheat flour
- 2 teaspoons sodium-free baking powder
- ¼ teaspoon salt
- fresh fruit, spreadable fruit or maple syrup for serving
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In a large bowl, mash banana, then stir in milk and maple syrup.
In a separate bowl mix flour, baking powder, and salt. Add to banana mixture and stir until smooth.
Pour small amounts of batter onto a preheated non-stick, lightly oil-sprayed griddle or skillet and cook until tops bubble. Flip with a spatula and cook second side until golden brown, about 1 minute. Serve immediately.
Recipe from Healthy Eating for Life for Children by PCRM nutrition director Amy Lanou, Ph.D.
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