Low Fat Whole Wheat Banana Pancakes Recipes

WHOLE WHEAT BANANA PANCAKES

Steps:

• If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
• In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
• If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
• Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
• Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
• Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
• Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

WHOLE WHEAT BANANA PANCAKES - LOW FAT

Steps:

• Mix dry ingredients in a bowl.
• Combine wet ingredients.
• Whisk in dry ingredients.
• Using a 1/4 cup measure drop batter onto a hot frying pan.
• When pancakes begin to bubble flip them.
• Finished when golden on both sides.

LOW FAT WHOLE WHEAT BANANA PANCAKES

Steps:

• Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix.
• Mash the bananas.
• Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
• Combine the wet and dry ingredients and stir.
• Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
• Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.

WHOLE WHEAT BANANA PANCAKES

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.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.