Whole Wheat Cinnamon Banana Pancakes

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This weekend my mother said to me, "I was an awful cook when you were 
little". I admit, part of that statement is true, but there were actually 
some things my mother made for breakfast that I loved. I was a bit of a garbage can as 
a kid, eating anything and everything on my plate, unlike my little brother who 
wouldn't eat a thing. There were a lot of cereal mornings -- I mean a lot. BUT, there were 
also those mornings when my mother would muster the energy to make 
fresh muffins, omelets and my favorite, pancakes. Somehow those times seemed so important and someday I want Kenya to have nostalgic breakfast
 memories of his own.
Yesterday morning I whipped up his first batch of pancakes. I didn't 
want them to be out-of-the-box Aunt Jemima style, but I also had a busy morning, so 
they had to be quick. 
This recipe is a perfect option. In minutes I had delicious pancakes 
that he could hold and much on while I ran around trying to get our 
morning started. If you know you're really going to be in a 
hurry, you could also mix the dry and wet ingredients in separate bowls the night before and combine them in the morning.

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Whole Wheat Cinnamon Banana Pancakes (Makes 16 Mini Pancakes)

Prep Time: 5 mins Cook Time: 10 mins

nut free

Ingredients

  • 1 Cup whole wheat flour
  • 1 Tsp baking powder
  • 1 Tbsp wheat germ
  • 1/2 Tsp Cinnamon
  • 1 egg
  • 1 Cup whole milk
  • 1 Tbsp Oil, plus more for greasing the pan
  • 1 banana, sliced

Preparation

1. Whisk the first 4 ingredients in a large bowl.

2. Whisk the egg, milk and oil in a separate bowl.

3. Pour the wet ingredients into the dry ingredients and whisk until

combined.

4. Heat a non stick pan or a griddle to medium heat. Pour a little oil

(or butter) in the pan and take a paper towel to evenly coat the pan

(make sure not to overly grease the pan).

5. Pour 1-2 tablespoons of batter into the pan to make one pancake and

let it cook until tiny bubbles start appearing and it firms up. You can make

several pancakes in the pan at once.

6. Place 1 or 2 bananas on top of the pancake. With a spatula,

gently loosen the pancakes and flip them over. Continue to cook until they appear

firm and cooked through.

7. Cool and serve.

*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.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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6 comments

  • Stace

    These look SO delicious!! i'll volunteer to do B camera when you shoot this one:)
    xo

    leave a comment

  • Cinnamon

    Try using real Cinnamon in your recipe and reduce on the sugar. You could also avoid the toxic effects of Coumarin in Cassia.

    The Cinnamon that we buy in the US is actually Cassia which could be toxic.

    Click the link under my name to read more on how to identify real Cinnamon from Cassia.

    leave a comment

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  • Lynn

    Could you use flax seed oil for this??

    leave a comment

    • Catherine

      No because its not a cooking oil

      leave a comment

  • Ronna Fiereck

    Looks like a good choice. With something like that, you should be able to easily clamp it in place using some small alligator clip and stand. That sure would be nice.

    leave a comment