Whole Grain Banana Pancakes with Honey-Cinnamon Butter
5.0
(1 reviews)
20min
25min
3
420
Chef's Note
For the fluffiest pancakes, avoid overmixing the batter - a few lumps are perfectly fine! The resting time is crucial as it allows the oats to soften and the gluten to relax. If the batter seems too thick after resting, add a tablespoon or two of milk to achieve the right consistency. These pancakes freeze beautifully - just place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for quick weekday breakfasts.
Tags
Ingredients
1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium ripe bananas
2 large eggs
1 cup milk
1/4 cup Greek yogurt
1 teaspoon vanilla extract
6 tablespoons unsalted butter, softened
2 tablespoons honey
1/2 teaspoon ground cinnamon (for butter)
as needed cooking spray or butter for griddle
1/4 cup chopped walnuts (optional)
1 cup fresh berries (for serving)
1/4 cup maple syrup (for serving)
Instructions
- 1
First, prepare the honey-cinnamon butter: In a small bowl, combine 4 tablespoons of softened butter with honey and 1/2 teaspoon cinnamon. Mix thoroughly until well incorporated. Transfer to a small serving dish, cover, and refrigerate until ready to use.
- 2
In a food processor, pulse the rolled oats until they reach a coarse flour consistency.
- 3
In a large bowl, whisk together the whole wheat flour, processed oats, baking powder, baking soda, 1 teaspoon cinnamon, and salt.
- 4
In a separate medium bowl, mash the bananas until smooth. Add eggs and whisk until combined.
- 5
Stir in the milk, Greek yogurt, and vanilla extract to the banana mixture until well blended.
- 6
Pour the wet ingredients into the dry ingredients and stir just until combined. Some lumps are okay - do not overmix. If using walnuts, fold them in now.
- 7
Let the batter rest for 10 minutes to allow the oats to absorb some of the liquid and the gluten to relax.
- 8
Preheat a griddle or large non-stick skillet over medium heat. Add the remaining 2 tablespoons of butter or use cooking spray to grease the surface.
- 9
Using a 1/4 cup measure, pour batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 10
Flip the pancakes and cook until golden brown on the second side, about 1-2 minutes more.
- 11
Transfer cooked pancakes to a warm oven (200°F) to keep warm while cooking the remaining batter.
- 12
Serve the pancakes with a dollop of honey-cinnamon butter, fresh berries, and a drizzle of maple syrup.
Nutrition Information (per serving)
420
12g
58g
18g
Reviews (1)
Danielle D.
5/6/20255/5
Amazing. Love the walnuts