Whole Wheat Banana Berry Pancakes

Every week at the grocery store, I buy a large bunch of bananas. About 4 days later, I always have 2 or 3 bananas sitting on my counter that are too ripe to eat.  You would think that, after countless weeks of having overly ripe bananas left over, I would learn to buy a smaller bunch of bananas each week. If I had learned that lesson, though, you would not be seeing this recipe for banana berry pancakes.

I often make banana chip muffins when I have overly ripe bananas.  This week, however, I wasn’t really in the mood for the muffins.  I had some beautiful strawberries from my mom’s garden in the refrigerator, so I decided to pair them with the bananas to make some pancakes.  I didn’t have any buttermilk, so I used some of the light vanilla soy milk that I had in the fridge.  Whenever I can get away with it, I like to bake with white whole wheat flour, so naturally these pancakes are also whole wheat.  That will make you feel better about eating a huge stack of pancakes for breakfast… just think of all the extra fiber!

Ingredients:

  • 1 cup white whole wheat flour (I use King Arthur)
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ripe banana
  • 1 egg, beaten
  • 1 cup light vanilla soy milk (or use plain soy milk + 1 teaspoon vanilla extract)
  • 2 tablespoons canola oil
  • 1 cup strawberries, cut into small pieces

Directions:

Preheat an electric skillet to 325°F.  Lightly coat with cooking spray.

In a batter bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.

In a separate bowl, mash the banana with a fork.  Add the egg, soy milk, and canola oil.  Stir to combine. Pour the mixture of wet ingredients into the batter bowl with the dry ingredients.  Stir until all of the dry ingredients are moistened.  The battery will be a bit lumpy.

For each pancake, pour about 1/3 cup of batter onto the preheated skillet, topping with a few strawberry pieces.  Cook for about 3-4 minutes on each side, until golden brown.

Serve with your favorite syrup, garnished with a few extra strawberries.

12 Responses to Whole Wheat Banana Berry Pancakes

  1. jenn says:

    It’s a good thing pancakes aren’t for breakfast anymore. =) A nice change from muffins, indeed!

  2. Mags says:

    Whole wheat pancakes… YUM. Did you know you can freeze bananas? I just leave them whole with peels on and put them in a freezer bag. Now I buy bananas as often as I want to without worrying that I’m either going to have to use them up… or throw them out!

  3. Reeni says:

    What a gorgeous stack of pancakes and so yummy with banana and fresh berries!!

  4. I’m loving these banana and berry pancakes! So delicious!

  5. Great pancakes!! We are the same way, always end up with a couple sad bananas each week (thankfully…baking!!)

  6. Maria says:

    I made blueberry buttermilk pancakes last week, they were so good. Recipe is on my blog. I will try these next! They look fabulous!

  7. Nutmeg Nanny says:

    These look great! I love homemade pancakes:)

  8. Pancakes are one of my favorite breakfast foods… it’s too bad my husband doesn’t feel the same! But I make pancakes occasionally at home, so it would be great to try your version out with the strawberries. One time I did it with blueberries and that was pretty good, too!

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  10. Melissa says:

    I was looking for a whole wheat pancake with strawberries and this was the only one I could find. However, I was not in the least bit disappointed! Great tasting pancakes, especially when I was not expecting it! Thanks ;)

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