Along with my Buttermilk Pancakes this morning, I tried to make some whole wheat pancakes. If you are trying to add more whole wheat to your diet, then this is the perfect thing to start your morning off with. I had two pancakes and it filled me up. I made a banana syrup topping to add sweetness to the dish. Below is the recipe for my Banana Syrup Topping.
Ingredients: (makes 8 pancakes)
1/2 Cup plus 2 Tablespoons whole wheat flour
1/4 Cup plus 2 Tablespoons all-purpose flour
1 1/2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 Cup milk (I used 1 percent milk)
1 teaspoon vanilla
1 1/2 Tablespoon vegetable oil
Whisk together whole wheat flour, all-purpose flour, baking powder, salt, and sugar in a medium bowl.
In a small bowl whisk together milk, egg, vanilla, and oil.
Add to dry ingredients and whisk until smooth.
Scoop about 1/4 Cup of batter onto a preheated griddle (400 degrees). Allow to cook for about a minute and then flip.
To keep warm while baking the rest of the pancakes, place on a baking sheet and set in your oven (set at 300 degrees).
Top with Banana Syrup Topping.
Ingredients for Banana Syrup Topping (serves about 3)
1 Large banana, sliced thin
2 Tablespoons lite maple syrup
1 Tablespoon butter
In a small sauce pan melt butter. Add bananas and syrup.
Bring to a boil and then reduce to a simmer for about 5 minutes. Turn off heat and allow to set and cool a bit before serving over pancakes.