Banana Whole Wheat Pancakes Recipes

Steps:

• Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
• Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Steps:

• Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
• Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
• Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Steps:

• Preheat griddle to 375 degrees F (190 degrees C).
• Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
• Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
• Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.