Whole Wheat Banana Pancakes Or Waffles Recipes

WHOLE WHEAT BANANA PANCAKES

Steps:

• In a large mixing bowl, whisk together the flour, brown sugar and baking powder. In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
• Heat griddle over medium heat. Spray with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
• Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.

WHOLE WHEAT BANANA PANCAKES

Steps:

• If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
• In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
• If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
• Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
• Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
• Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
• Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

WHOLE WHEAT BANANA WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Grease the inside of the waffle iron.
• Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Whisk milk, bananas, canola oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until batter is moistened with a few lumps.
• Spoon about 1/4 cup batter into preheated waffle iron and cook according to manufacturer's instructions.

WHOLE WHEAT BANANA PANCAKES

Steps:

• Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
• Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
• Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.