On the weekends we take the time to make hearty breakfasts, but during the week we like to keep it simple. Yogurt, oatmeal and scrambled eggs are our go to weekday options, but I do keep cereal and frozen waffles on hand for those mornings when we’re running short on time. Lately, however, I felt like Grace had fallen into a breakfast rut. She was alternating between cereal and frozen waffles. I decided to give her something that she couldn’t possibly turn down. Bananas, peanut butter and honey. It doesn’t get much better than that. I debated on whether to do these with regular flour or whole wheat, but I like the nutty flavor that you get from whole wheat flour and thought that it would complement these flavors. I made these over the weekend and stored them in the refrigerator to surprise Grace Monday morning. She couldn’t get enough of them.
Whole Wheat Banana Pancakes with Peanut Butter & Honey “Syrup”
1 c whole wheat flour
2 Tbsp light brown sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 1/4-1 1/2 c milk
1 tsp vanilla
1/2 tsp cinnamon
3 ripe bananas, mashed
1/2 c creamy peanut butter
1/4 c honey
1/2 c milk
- In a small saucepan, combine the peanut butter, honey and milk. Warm over low heat and whisk until ingredients are combined. Keep “syrup” warm until ready to serve.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl combine the eggs, 1 1/4 cup milk, and vanilla. Pour into the dry ingredients. Whisk together thoroughly, but do not overmix. If batter seems to thick add a little more milk.
- Gently fold the mashed bananas into the batter with a spatula.
- Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
- When the pancakes have begun to brown on the bottom, flip them over to cook the other side.
- Serve with warm peanut butter and honey syrup.