Healthy Whole Wheat Banana Pancakes. Freezer friendly! From CollectedMom.comToday I’m going to share with you one of our favorite freezer recipes! This recipe has been converted from my Betty Crocker cookbook’s basic pancake recipe. I’ve added bananas and vanilla, swapped the sugar for raw sugar, oil for reduced amounts of coconut oil, and used whole wheat flour. I try to make sure that the kids have a variety of foods available to them during the week, and these pancakes are so easy to prepare from the freezer. Just pop them in the toaster (preferably in defrost-mode if your toaster has the setting), drizzle with some real maple syrup and breakfast is served!

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You’ll start by mashing your bananas. If you don’t have brown bananas, don’t worry! This recipe works no matter what color your bananas are. You can even use frozen bananas! Just thaw them out, drain them, and mash them. I like to mash my bananas in my kitchenaid, but a fork will work just as well (kind of).

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They should look like this:

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Add the eggs, vanilla, milk, raw sugar and coconut oil and mix well. Raw sugar needs to be added in this step so that it has time to dissolve before adding the dry ingredients. If using regular sugar, you may add it with the dry ingredients.

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In another bowl, combine the flour, baking powder, and salt.

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I like to whisk my dry ingredients when baking. This is my lazy version of sifting. I don’t even own a sifter. True story.

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Combine the wet and dry ingredients and drop 1/4 cup of batter onto a preheated griddle (around 300* on your electric skillet). This recipe makes about 21 pancakes, so you’ll have to do this 21 times.

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And there you have it. Clean pancakes that you can feel good about feeding your kids (and yourself)! To freeze: make sure the pancakes are completely cooled (steam in the bag will turn to ice which leads to freezer burn and soggy-cakes). Lay the pancakes in a freezer ziploc bag and freeze flat.

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Whole Wheat Banana Pancakes
Yields 21
Clean & Healthy Pancakes
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
91 calories
16 g
19 g
2 g
3 g
1 g
55 g
72 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
55g
Yields
21
Amount Per Serving
Calories 91
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 19mg
6%
Sodium 72mg
3%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
3%
Sugars 4g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
9%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Bananas
  2. 2 Eggs
  3. 1 1/2 cups 1% Milk
  4. 2 Tbs Raw Sugar
  5. 2 Tbs Coconut Oil
  6. 2 tsp Vanilla Extract
  7. 2 Cups Whole Wheat Flour
  8. 6 tsp Baking Powder
  9. 1/2 tsp Salt
Instructions
  1. Preheat griddle to 300 degrees.
  2. Mash bananas. Add eggs, milk, coconut oil, sugar and vanilla. Mix well.
  3. In a separate bowl, combine flour, baking powder and salt.
  4. Add the flour mixture to the banana mixture and stir well.
  5. Drop the batter by the 1/4 cup onto preheated griddle and cook until bubbly and puffy. Flip. Cook through.
beta
calories
91
fat
2g
protein
3g
carbs
16g
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Collected Mom http://www.collectedmom.com/

 

 

 

 

 

 

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