Prep 15 mins
Cook 10 mins
These pancakes taste just like banana bread! I adapted this recipe by combining two different recipes for banana pancakes in Marie Simmons' "Pancakes A-Z." Note that for the buttermilk, I just put 1 1/2 tsp. cider vinegar in a measuring cup and then add regular milk to 1 1/2 cup. I almost never have buttermilk on hand, and this is how I get around it.
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon brown sugar, packed
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 large bananas, peeled and cut into chunks
- 1 1⁄2 cups buttermilk
- 1⁄2 cup vegetable oil
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1⁄2 cup walnuts, chopped (optional)
- 1 cup maple syrup
- 1 tablespoon unsalted butter
- 1⁄2 teaspoon cinnamon
- In a large bowl, sift together the flours, brown sugar, baking powder, baking soda, and salt.
- In the bowl of a food processor, puree the bananas (or mash them smoothly with a potato masher). Add the buttermilk, oil, egg yolks and vanilla. Process or whisk to blend.
- Pour banana mixture over the dry ingredients and stir until just blended. In a separate bowl, beat the egg whites until soft peaks form; fold into the batter until just blended.
- Heat a nonstick griddle or skillet, brush with a thin film of oil or cooking spray. For each pancake, pour 1/4 to 1/3 cup batter onto the griddle. Cook until tops are bubbly and bottoms lightly browned. Turn and cook until lightly browned on the other side. Repeat with the remaining batter.
- For the syrup, combine ingredients into a small microwavable pitcher. Heat for 45 seconds. Whisk until combined.
- Serve pancakes with sprinkled with chopped walnuts, cinnamon syrup and a dollop of whipped cream.