Prep time: 20 minutes
Cook time: 25 minutes
- 2 1/4 cups whole wheat flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 egg
- 3 tablespoons vegetable oil or melted butter
- 2 cups low-fat buttermilk
- 1 teaspoon vanilla
- 2 bananas. mashed (or try 2/3 cup mashed or pureed blueberries or 2/3 cup canned pumpkin)
- Butter or cooking spray for pan
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, and whisk together until combined. Set aside.
- In a medium bowl, whisk egg until blended. Add the oil (or butter, if using), buttermilk,and vanilla to egg and whisk well. Add mashed bananas to egg mixture.
- Add the wet ingredients to the dry ingredients and mix with a spatula until well combined. Set aside.
- Heat a cast-iron or nonstick skillet, coated with 1 tablespoon of butter or cooking spray, over medium-high heat. Spoon the batter into the skillet, cooking two pancakes at a time, and let cook for about 2 minutes or until you see air bubbles forming. Then, carefully flip the pancakes over (they should be a light golden-brown color) and cook for an additional 2 minutes or so. Transfer to a plate to cool. Repeat process until all the batter is used up.
- While pancakes cool, cut 10 squares of wax paper to separate the pancakes for freezing. Once pancakes have cooled, stack them—separated by wax paper—and place in a freezer container. Write the date the pancakes were made on the container before storing in the freezer. They’re okay to keep for about 1 month.
Per serving: calories 163, fat 5 g, protein 5 g, carbohydrates 27 g, dietary fiber 4 g
*Reheating instructions: Pop these in a toaster or toaster oven (just like you would warm frozen waffles) or heat for about 60 seconds in the microwave. Slather with jam, maple syrup, or your favorite pancake topping.