Lets just say you will missing out if you don’t make these. These are probably the best pancakes I have had. I made extra of these to freeze some, and not one made it to the freezer. Everyone that walked through the kitchen couldn’t help grab one and dip it in the peanut butter syrup. Don’t skip the peanut butter syrup it makes these pancakes. The whole grain flour blend makes these light and fluffy, but if you don’t have a grinder to make the whole grain flour, try white wheat flour. They might be a little heavier with wheat flour.
Whole Grain Banana Pancakes with Peanut Butter Maple Syrup
adapted from Our Best Bites
1 3/4 C whole grain flour (equal parts spelt, brown rice, and barley)
3 T sucanat ( a natural sugar, or try your sweetener of choice)
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C low fat buttermilk
1 tsp vanilla
1 T melted coconut oil
1 large egg
2 medium small bananas
1. Combine flours, sucanat, baking powder, baking soda, and salt in a mixing bowl.
2. In a separate bowl combine the liquid ingredients; buttermilk, vanilla, egg, and melted coconut oil.
3. Add the wet ingredients into the dry mix and mix until just combined. Don’t over mix. You should still see small streaks of flour in the batter.
4. Place bananas in a separate bowl and roughly mash with a fork. Fold into batter.
5. Cook on a cast iron skillet, or a hot griddle. This batter is a little thicker so would drop a 1/4 cup on the skillet and then smooth them out. Flip one bubbles appear and pop.
Note: In the original recipe she adds chocolate chips, personally I think they are plenty sweet without, but if you are feeling really decadent go for it.
1 C real maple syrup (not the aunt jemima stuff)
1/2 C peanut butter
Melt the two together over the stove until incorporated. Pour over pancakes and ENJOY!