Whole wheat flour + bananas + butter + agave syrup = heaven. Ok so maybe if it was real maple syrup it’d be heaven, but I’m trying to stick to healthy eats over here you guys and agave was the closest thing in my cabinets I had to the real deal. Who am I kidding, I have a jug of Log Cabin stashed deep in my pantry for emergencies. And by emergencies I mean weekends.
Anywayyyyyyssssss you like totally for realsie need to start making your pancakes with whole wheat flour. I honestly think they taste better. Like they have more depth you know? Ok pancakes can’t really have depth, but they just taste better.
Banana pancakes are my favorite, and not because Jack Johnson sings about them in his songs. I like to use bananas that are more on the ripe side because ones that are still greenish are superrrrr gross. Sooo yeah, that was profound! But seriously, use ripe bananas. ALSO, instead of mixing the banana slices into the batter, I first pour batter onto the griddle, and then top the pancake with several slices as it’s cooking. I find the pancake cooks more thoroughly this way, and it’s easier to tell when your pancake is ready to flip.
How do you know when your pancake is ready to flip you ask? When the bubbles on the surface start to pop. Just after popping, get your little (or big) spatula all up in that pancakes business and give it a swift flip. And that’s pancake flipping 101! You’re welcome.
I know you’re probably thinking, “doesn’t everyone know how to make pancakes? ” I would legit argue that a 4 year old could successfully make a good pancake, but I gotta say, I don’t think I knew that trick until well into college. I didn’t used to eat a ton of pancakes in my younger days, so if you’re anything like me when I was 21, these are things you need to start engraving into your brain now. Because when you graduate college, start a 9-5, and sit at a cubicle all day, perfect pancakes topped with a slab of butter, doused in globs of maple syrup, (agave syrup, agave syrup!), on the weekends for breakfast become the highlight of your week.
Whoa that was depressing. So I guess what I’m really saying is brighten up your Saturday and Sundays with these tasty little flap jacks.
And here we go.
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup almond or coconut milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon vegetable oil
- In a bowl, mix together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together almond milk (or coconut), butter, and egg. Add the dry ingredients to the wet mixture; whisk until just moistened
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Oil the pan with a spray oil, or simply rub a paper towel moistened with oil on the pan.
- Start making each pancake. Spoon 2 to 3 tablespoons of batter onto skillet, and use the back of the spoon to spread the batter into a round shape.
- Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm.
- Repeat steps until the batter is gone.
- Makes 12 – 15 pancakes