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Banana Bread Pancakes

Rose McAvoy
Fluffy buttermilk pancakes delightfully reminiscent of banana bread. Top with banana slices and your favorite pancake condiments. Adapted from basic buttermilk pancakes.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 238 kcal

Ingredients
  

  • ½ cup whole wheat flour
  • ½ cup flour
  • 2 tablespoon wheat bran alternates include oat bran or flax meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoon brown sugar packed
  • 1 teaspoon cinnamon
  • 1 eggs lightly beaten
  • 1 cup buttermilk*
  • ¼ cup skim or light soy milk
  • ½ teaspoon vanilla extract
  • 1 large banana mashed - about ⅓ - ½ cup
  • 20 grams walnut halves chopped into chocolate chip sized pieces

Instructions
 

  • Pre-heat a non-stick pancake griddle or wide flat bottomed skillet to a hair above medium heat (350).
  • In a medium bowl, whisk together the flour, bran, baking powder, salt, brown sugar, and cinnamon and make a well in the center.
  • In a small bowl, whisk together the egg, buttermilk, milk, and vanilla. Pour the liquid ingredients in to the well at the center of the dry ingredients.
  • Using a fork, stir gently mix the dry ingredients in to the liquid starting from the center and working out toward the floury edges. Add the mashed banana and chopped walnuts.
  • Pour batter on to the hot griddle in ¼ cup portions. Cook until the bubbles have popped and the bottoms are deep golden brown. Flip and cook until the second side is a deep golden brown.

Notes

If the pancakes are golden but seem soft in the middle, let them rest in a low oven for a few more minutes.