Roasted Banana Whole Wheat Pancakes
These fluffy and wholesome whole wheat roasted banana pancakes are a delightful treat for breakfast or brunch. The roasting process enhances the sweetness of the bananas, while the addition of crunchy pecans and rich maple syrup provides a delicious finish to these comforting pancakes. Get ready to enjoy a stack of goodness that will brighten your morning!
— Constant Cookbook
Ingredients
- 2 bananas
- 1 cup whole wheat pastry flour (or regular ww flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons maple syrup
- 2 eggs
- 1 tablespoon oil (coconut, sunflower, walnut, or melted butter)
- 1 teaspoon vanilla
- ½ – ¾ cup milk
- Topping:
- ⅓ cup Pecans
- Butter
- Maple Syrup
Instructions
- Preheat oven to 375˚ and place whole bananas (in peel) on a baking tray. Let roast for 15-20 minutes. Bananas peels should be dark brown and softened.
- While bananas roast, place pecans in a skillet and let toast for 4-5 minutes over medium heat. Seat aside.
- Turn off oven and place an oven-safe plate inside for keeping pancakes warm.
- In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, mash one banana and whisk together with the wet ingredients. Pour over dry ingredients, stir just until combined-don't over mix. If batter thickens too much (and isn't easily pourable) and a bit more milk.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Place in oven and continue with remaining batter.
- Top final pancakes with butter, pecans, remaining roasted banana, and a bit of maple syrup.
Cook Time
30M
Prep Time
PT10M
Yield
2
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