If you are faithful reader then you know two things.
1. I love pancakes.
2. I love making double batches of everything and freezing the second half.
This is exactly what happened about a week ago. In preparation for baby, I've been trying to make extra batches of meals and sticking them in the freezer. So that when I'm up to my ears in baby poop and milk I don't have to put much thought into meals.
Like most kids, mine also love pancakes. Usually once a week I will make a batch for them, often on the weekends when our schedules are a bit less hectic. This time I made a double batch and changed up the recipe a bit to make them healthier.
As you can see, these pancakes are fluffy, a bit crispy on the edge and oh so flavorful {oh wait, you don't know they are flavorful just by looking at them, but trust me they are}.
I sweetened them with mashed bananas and a bit of pure maple syrup. That combo right there is darn right perfect. I also threw in half whole wheat flour for good measure.
My kids usually eat these with butter and bit more maple syrup, but sometimes in the afternoon I'll also warm one up for a snack with a bit of peanut butter.
To freeze them, simply lay them out flat on baking sheets and stick them in the freeze for at least one hour or until frozen solid. Then remove from the pan and place in a large freezer safe plastic baggie. When you need one or two or three, take them out individually from the freezer, nuke for 45 seconds and you are good to go!
Laying them flat on the baking sheets and freezing them first keeps them from sticking together frozen in the plastic baggie. Don't forget this step!
Naturally Sweetened Whole Wheat Banana Bread Pancakes
Print this Recipe!
*this version makes a double batch
2 c. whole wheat flour
2 c. all-purpose flour
8 t. baking powder
1 t. salt
2 T. maple syrup
2 mashed, over-ripe bananas
4 eggs
4 c. milk
2 T. olive oil
1 t. vanilla extract
1 T. cinnamon
1. In a very large bowl mix together all dry ingredients.
2. In another bowl whisk together mashed bananas, eggs, maple syrup, olive oil, milk and vanilla.
3. Combine the wet ingredients into the dry ingredients, stirring just until combined. A few lumps are just fine.
4. Heat a griddle coated with cooking spray or butter to medium heat. Pour batter by 1/4 cupfuls onto the griddle.
5. Cook until bubbles appear and flip. Cook on the second side until just golden brown.
6. This double batch recipe will make 32, 4-5 inch pancakes.