Pancakes are a must on weekends, They’ve sort of become a tradition in our household. I love my pancakes fluffy and moist and loaded with syrup.. Lots and lots of syrup!
I’ve tried making pancakes with all kinds of fruits but banana pancakes are still number one! I guess it’s because they are mashed right into the batter so you can taste the bananas in every bite.
As much as I love eating pancakes I’ve been trying to eat a little more healthier these days. I thought this weekend I would try these healthy low-fat whole wheat pancakes instead and see if the family likes them. Drum roll….. They loved them! They pancakes were nice and golden on the outside and super fluffy and most on the inside.
There is no butter at all in these pancakes so you can eat without feeling guilty! Instead of using whole-milk I used nonfat milk, which I found made the pancakes much lighter and fluffier anyway. I mashed the bananas right into the batter, try to use bananas that are really ripe because they tend to blend in much better and are much sweeter. I also used whole wheat flour instead of white flour, If you don’t have whole wheat flour you can also use white flour and follow the same directions.
- 1 cup whole wheat flour
- 1 large egg
- 1 cup nonfat milk
- 2-3 bananas mashed about 1.5 cups
- 1.5 tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp salt
- In a small bowl, mash the bananas until they are nice and lumpy, set aside.
In a medium bowl, Whisk flour, baking powder and salt. In a small bowl, whisk the milk, egg and vanilla extract. Add milk mixture to dry ingredients and stir well. Fold in bananas.
- Scoop ¼ cup of batter per pancake on to a heated griddle coated with cooking spray, or oil. Allow the pancakes to cook for 2-3 minutes on each side, flipping only once. Turn pancakes when bubbles appear and the edges are golden.