Whole Wheat Banana Pancakes

I'm not much of a breakfast person, although I've been trying to change that, but I do love breakfast foods for lunch and dinner. This recipe is FREAKING PHENOMENAL. I won't take credit for it. This one came from Sally's Baking Addiction (amazing blog - check it out!). I didn't realize I was out of whole wheat flour - 4H alums tend to have that laying around, so white flour was used in the picture. Sally's are prettier, but hey, we aren't all expert bakers. Whole wheat would definitely make them fluffier and even more delicious! I've copied the recipe below to make it easier to find for down the road.

Ingredients
1 1/3 cups whole wheat flour
1/4 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
1 large egg (or 2 egg whites)
1 cup milk (or almond milk)
1/2 cup mashed banana (riper the better)
2 Tbsp brown sugar (dark or light)
1/4 cup Greek yogurt
1 tsp vanilla extract
1/2 cup of desired add-ins (none pictured)

Instructions

1. Toss the flower, salt, baking powder, and cinnamon together in a large bowl.
2. In separate bowl, whisk together egg, milk, and banana.
3. Whisk brown sugar and yogurt until no lumps remain.
4. Whisk in vanilla until thoroughly mixed.
5. Make a well in the dry ingredients and pour the wet ingredients into the well.
6. Stir gently until just combined (DO NOT overmix the batter!).
7. Add any of the mix-in's you've chosen, being careful to not over stir.
8. Heat skillet over medium-heat and coat in cooking spray (or oil or butter...but use cooking spray).
9. Once very hot, drop 1/4 cup of batter onto the skillet and cook until the edges look dry and bubbles begin to form in the center.
10. Flip and cook the other side 1-2 minutes.
11. Continue cooking until batter is gone, re-coating skillet in between pancakes.
12. Enjoy this super yummy, no syrup required deliciousness!

Nutrition Information