Whole Wheat Banana Pancakes

While the boys were sleeping this afternoon, I set out to make whole wheat banana pancakes for the sole purpose of freezing them for future breakfasts. I doubled the batch and made 40 pancakes in total! How great is that? I purposely kept them on the small size so they fit into the toaster…and the hands of little kids! These are sooo good.  Seriously yummy! The banana and honey in the batter gives them such a sweet flavor that you really don’t even need syrup on them. These will be great to pull out of the freezer in the morning and just pop into the toaster. I found this recipe on my favorite blog 100 Days of Real Food, but have made a couple minor adjustments. First, I added a 1/2 tsp of cinnamon…just because it sounded good. I also heat my griddle to only 300 degrees because I don’t like my pancakes as dark.

Whole Wheat Banana Pancakes

(Slightly adapted from 100 Days of Real Food)

Ingredients:

  • 2 cups white whole wheat flour
  • 2 tsp aluminum-free baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 T honey
  • 2 large eggs, lightly beaten (local, pastured is ideal – I buy mine from Seven Sons Family Farm)
  • 1 3/4 cups organic whole milk
  • 2 T unsalted organic butter, melted
  • 2 ripe bananas, mashed
    • Pure maple syrup, for serving (optional)

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Whisk together the honey, eggs, milk, and melted butter. Add the wet ingredients to the dry and mix well. Fold in the mashed bananas.

Heat a griddle or saute pan to medium-low (I used a griddle set at 300 degrees). Add pancake batter with a soup ladle or 1/4 measuring cup. When the pancakes are bubbled up and set on the bottom, flip them and brown the other side. Serve with warm maple syrup and a side of fruit, if you like…but it’s not necessary. My kids eat theirs plain!

I definitely recommend making a double batch so you have some leftover to freeze for another busy morning (let them cool first and put waxed paper between each pancake). I’m excited that I have breakfast made for several days and I know my daughter is even more excited about having her “favorite” banana pancakes again soon (she already ate three today)! The boys would be excited too…if they could anticipate this type of thing.  😉

Banana Pancakes - To freeze
Pancakes ready for the freezer!

Note: I have since purchased round storage containers for the freezer. I don’t like to waste baggies if I don’t need to…so, now I don’t!

In other news, I cleaned out my pantry yesterday. What a great feeling! I took EVERYTHING out a bit at a time and wiped down each shelf and then put mostly everything back. It’s still far from ‘perfect’ as far as containing only real food, but I’d say in another 6 months, the remaining processed food will all be gone. We will no longer be buying bottled salad dressings. Our peanut butter will be switched over to the natural versions. We’ll buy brown rice, not white. There will be no cans of condensed soup (however, at Kroger I did see there is an organic ‘condensed cream of mushroom soup’ that only has a few, real ingredients–so it might be interesting to try that out in a few recipes). (Update: I tried the organic mushroom soup–it was gross.) And as far as the tortilla chips, these are one of those questionable foods…do we continue to buy chips or not? For now, they’re staying. I need ‘something’ that’s easy to pair with Mexican food. They only contain three ingredients (and they’re organic)…so that’s good enough for now. 🙂 I know there are other brands fried in better oils, but that will be something for me to investigate later.

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Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!