Banana Pananacake
Submitted by Luvtocook
Whole wheat banana pancakes with warming spices, walnuts, and honey. Hearty silver dollar-sized breakfast ready in 25 minutes.
YIELD
3 servingsPREP
10 minCOOK
15 minREADY
25 minThese aren’t your basic buttermilk pancakes.
Whole wheat flour gives them substance and a nutty backbone, while cinnamon, nutmeg, and cloves create that cozy spice blend that makes your kitchen smell like a bakery.
Thinly sliced ripe banana and chopped walnuts fold right into the batter for texture in every bite, and a touch of honey keeps things naturally sweet without dumping in white sugar.
Pro Tips
- Ripe banana is key: Look for bananas with brown spots. They’re sweeter and mash easier into thin slices that distribute evenly.
- Adjust consistency: The batter should pour smoothly but not be watery. Add milk a tablespoon at a time if it’s too thick.
- Silver dollar strategy: Smaller pancakes cook faster and flip easier, plus they’re perfect for kids or stacking high.
Ingredients
Directions
In a large bowl, mix first 6 ingredients until well blended.
Make well in the center of the mixture.
In a separate bowl, beat together the egg, oil, honey, milk and vanilla extract.
Slice banana in quarters lengthwise, then slice horizontally into very thin pieces.
Add egg mixture, banana and walnut into the well of flour.
Stir ingredients until well blended.
Add a little more milk if necessary, until the mixture has a pourable consistency.
Make silver dollar-size pancakes and cook in a preheated nonstick pan.
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