Whole Wheat Harvest Pancakes

⏱ 60 mins 🍽 ['6', '18 small pancakes'] 🏷 Breakfast

These nutritious pancakes are perfect for a family brunch. They are made with whole wheat flour and feature finely chopped apple and mashed banana for natural sweetness. Warm spices including cinnamon, ginger, and a dash of nutmeg add a cosy flavour. The batter is simple to mix and cooks up into light, golden pancakes. This recipe yields about 18 small pancakes, ideal for sharing.

Whole Wheat Harvest Pancakes

Ingredients

  • 2 cups whole wheat flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground ginger
  • 1 dash ground nutmeg
  • 2 cups 2% milk
  • 2 eggs
  • 0.5 banana, mashed
  • 2 tablespoons vegetable oil
  • 0.5 teaspoon vanilla extract
  • 1 apple, finely chopped

Method

  1. In a mixing bowl, preferably one with a pouring lip, stir together the whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg using a fork or whisk.
  2. Take a separate bowl and add the milk, eggs, banana, oil, and vanilla extract. Use a hand mixer to beat these wet ingredients until they become frothy.
  3. Preheat a griddle or frying pan to a temperature between 350 to 375 degrees F (175 to 190 degrees C), adjusting for your altitude.
  4. Pour the wet milk mixture into the bowl with the dry flour mixture. Stir gently until just combined and only a few lumps remain. Carefully fold in the chopped apple. Allow the batter to sit for 5 minutes.
  5. Ladle approximately 1/3 cup of batter onto the hot griddle. Cook for 2 to 3 minutes until the edges look dry and bubbles appear. Flip the pancake and cook the other side for about 2 minutes until it turns golden brown. Continue with the rest of the batter.

Nutrition (per serving)

Calories274 kcal
Fat9 g
Sugars10 g
Protein11 g
Sodium521 mg

Recipe details

CategoryBreakfast
Authormtnfalcon