These whole grain banana pancakes are packed with whole wheat flour, flaxseed and oats. They’re healthy for growing bodies and tasty for picky palates.
If you (or your little one) doesn’t like bananas, feel free to substitute with your favorite fruit. Either blueberries or peaches would be flavorful options.
Whole grain banana pancakes
1 cup unbleached flour
¼ whole wheat flour
¼ c. ground flax seed
¼ quick oats
1 1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ¼ c milk (can use almond milk)
2 Tablespoons vegetable oil
1 teaspoon vanilla
banana cut in slices
butter (or Earthbound) for the griddle
Combine the dry ingredients in a bowl.
In a separate bowl, mix the wet ingredients
Add wet to dry and mix until the batter is clumpy. (This batter is pretty thick. Feel free to add a bit more milk if you prefer.)
Heat skillet on low-to-medium heat. Add a tab of butter. Once it’s melted, pour ¼ cup of batter into hot skillet. Add a few of the sliced bananas into the cake.
Flip once pancake is golden brown.
Makes between 10 – 12 medium pancakes.