Whole Wheat Cinnamon Banana Pancakes
Whole Wheat Cinnamon Banana Pancakes are the ultimate comfort breakfast. The caramelized banana center surrounded by pancake batter with warm spices is a next level flavor combo.
Servings: 8
Calories: 60kcal
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 tablespoon wheat germ
- 1/2 teaspoon cinnamon
- 1 egg
- 1 cup whole milk
- 1 tablespoon oil, plus more for greasing the pan
- 1 banana, sliced
Instructions
- Whisk the first 4 ingredients in a large bowl.
- Whisk the egg, milk and oil in a separate bowl.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Heat a non stick pan or cast iron pan to medium heat. Pour a little oil in the pan and take a paper towel to evenly coat the pan (make sure not to overly grease the pan).
- Place a banana slice in the pan over low/medium heat then pour 1-2 tablespoons of batter over the banana slice to make one pancake. Cook on one side until tiny bubbles start appearing (3-4 minutes) and it firms up. You can make several pancakes in the pan at once.
- With a spatula, gently loosen the pancakes and flip them over. Continue to cook until they appear firm and cooked through.
- Cool and serve.
Notes
To Freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.
Nutrition
Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Cholesterol: 15mg | Sodium: 40mg | Fiber: 1g | Sugar: 2g