We’ve basically been eating the exact same things every morning for a year now. My daughter would happily eat Cheerios and yogurt for every meal of every day but on occasion I need a break from the monotony and turn to pancakes.
Still wanting to maintain a modicum of healthiness, I opted for a touch of whole wheat flour and some fruit, but the beauty of pancakes is they are a whiteboard for flavors, you can add blueberries, frozen raspberries or even grated carrot instead of the banana, so feel free to use your imagination.
These are pancakes of the light, crispy-edged variety. If you prefer a cakeier pancake, use 1/2 cup less soymilk.
Fluffy banana pancakes recipe made with whole wheat flour for extra rib-sticking power for cold winter mornings. Dairy free!
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 1/2 cups soymilk
- 1 teaspoon cider vinegar
- 2 large bananas, mashed
- 2 large eggs
- 1/4 cup vegetable oil
- Whisk together both flours, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together soymilk and vinegar in a separate large bowl and let sit for a couple minutes to sour milk. Whisk in bananas, eggs and 2 tablespoons of the oil, then gradually whisk the wet ingredients with the dry.
- Heat 1 tablespoon oil in a large cast iron or non-stick frying pan over medium heat. Working in batches, spoon 1/4 cup batter into the pan. Cook pancakes until the edges have begun to brown and air bubbles cover the top, about 3 minutes. Flip pancakes and cook 1 to 2 minutes more. Repeat with remaining batter, adding more oil if pan dries out. Serve with warm with maple syrup.