BANANA PANCAKES with HONEY
Adapted via 100 Days of Real Food
♦ 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
♦ 2 tsp baking powder
♦ 1 ½ tsp baking soda
♦ ½ tsp salt
♦ 2 large eggs, lightly beaten
♦ 1 ¾ cups milk
♦ 2 ripe bananas
♦ unsalted butter, for frying
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a small well in the center of the flour mix – add the eggs and milk, and whisk until just combined (do NOT overmix).
Meanwhile, place the bananas into either a small food process or mash thoroughly – stir in the honey, and gently fold the honeyed bananas into the batter.
Heat a griddle or fry pan over medium heat, and add the butter – swirl the pan until fully coated with the melted butter. Using a ladle, pour about 1/2 cup of the batter onto the griddle. Cook until the bottoms have browned (small bubbles will appear around all of the edges) and flip. Cook for an additional several minutes, until the bottom is browned and the cake is cooked through. Repeat for the remaining batter.
Serve with sliced bananas and honey – enjoy!