Many of you have been writing and telling me about recipes you’ve been making from my books. I tend to forget about a recipe once I’ve written it, so it’s been fun going back and revisiting your recommendations. Thanks Janice for reminding me about these wonderful, healthful pancakes.
This recipe comes from my Year Round Holiday Cookbook published in 1982. I am surprised that I was cooking with whole wheat flour and bran back then. It seems like I was using nutritious ingredients well before they were on-trend. (Pardon me for being slightly impressed. 😳)
That being said, I am updating the recipe slightly. I’ve added wheat germ as a substitute for the bran, because I always have a jar in my fridge. The pancakes are also delicious substituting white whole wheat flour in place of the whole wheat and all-purpose to make them entirely whole wheat.
I like these fluffy pancakes with a simple drizzle of maple syrup but if you want to dress them up and hint at what’s inside, top them with fresh sliced bananas and a dusting of confectioners’ sugar.
OH-SO-EASY BANANA PANCAKES
3/4 cup whole wheat flour + 1/4 cup all-purpose flour or 1 cup white whole wheat flour
1/3 cup bran cereal, bran flakes or wheat germ
2 teaspoons baking powder
Dash of salt
1 1/4 cups whole, low-fat or nonfat milk
2 tablespoons vegetable oil, such as canola
1 ripe banana, finely chopped (about 3/4 cup)
Maple syrup for serving, optional
1. In a medium-size bowl, stir together flour(s), cereal, baking powder, and salt. Stir in milk and oil. The batter should remaiin slightly lumpy. Stir in banana.
2. Lightly grease a griddle or skillet and heat over medium high until until hot. Using a scant 1/4 cup batter per pancake, drop onto griddle. Cook until bubbles appear on the top and undersides are golden; 2 to 3 minutes. Turn and cook until bottoms are golden.
3. Serve immediately with syrup, if desired.
Makes 12 pancakes.
