I hadn’t made pancakes since New Year’s breakfast, and when I saw the very ripe bananas in the fruit basket I decided to cook banana pancakes for breakfast. What could be better than splurging on a tall stack of pancakes on a Saturday morning?
I added 1/2 cup PB2 powder to the batter for a hint of peanut flavor and for a dose of added protein. If you are not a peanut lover like me, you can simply use all wholewheat flour and no PB2.
Those pancakes turned out fluffy and soft in the center and crispy around the edges — absolutely delicious.
Buttermilk Banana Pancakes
1 cup wholewheat flour
1/2 cup PB2 or 1/2 cup more wholewheat flour
1 very ripe banana, meshed
1 large egg
1 1/2 cup buttermilk (You may need to adjust the amount of milk based on how large the banana is.)
2 tablespoons coconut oil or butter, melted (you can also use vegetable oil such as canola oil)
1/2 teaspoon pure vanilla extract
2 teaspoons baking powder
2 tablespoons xylitol or sugar
1/4 teaspoon salt
Sliced banana and toasted walnut for topping
Combine all the dry ingredients in a mixing bowl. Combine all the wet ingredients in a separate mixing bowl, making sure that the melted coconut oil or butter is not hot.
Make a shallow hole in the dry ingredients and slowing pour the wet into the dry as you stir and mix them together.
Heat a lightly oiled griddle over medium heat. Scoop batter onto the griddle using either 1/4 or 1/3 measuring cup. When the batter begins to bubble and the the underside is golden, flip it over with a spatular. Cook another 1 minute or so for the other side to become golden.
Serve hot topped with sliced banana, toasted walnuts and maple syrup.