You guys, my boyfriend is a master chef.
He took this recipe for banana pancakes from Jenn at Once Upon a Chef and adapted it on his own to make it better.
Well, I can’t truly attest to the fact that these were better because I’ve never tasted the original recipe, but the batch that Mark made using a few modifications were so fluffy and flavorful that I’d pretty much be willing to bet money on the fact that they are in fact superior.
That said, Mark makes pancakes for me on weekends often, and he usually consults different recipes each time. So there have been plenty of other past pancakes for me to compare this batch to, and I can say with confidence that these definitely stood out.
This is extremely impressive because instead of all purpose flour he used whole wheat flour, which usually yields denser, less fluffy pancakes.
Not these, though. These were light and moist.
And I loved them so much that I asked him to share the recipe. Not only so that we could remember to make these again in the future, but also so that I could share it here with you!
- Whole Wheat Banana Pancakes adapted from Once Upon a Chef-
1-1/2 cups whole wheat flour, spooned into measuring cup and leveled off
2 tablespoons sugar
1 teaspoon brown sugar
1 teaspoon cinnamon
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
1 cup plus 2 tablespoons milk (Mark used 1%)
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons coconut oil, melted
1. Whisk together the flour, sugars, cinnamon, baking powder, and salt in a medium bowl.
2. In a smaller bowl, mash the banana with a fork until almost smooth. Whisk in the eggs and then the milk and vanilla. Whisk until well blended.
3. Pour the banana mixture and the melted coconut oil into the flour mixture. Mix the batter gently (Jenn says to use a rubber spatula) until just blended. Be careful not to over-mix. (The batter will be thick and lumpy.)
4. Set a a non-stick pan over medium heat until hot.
Side note: Jenn wrote that you can also use a griddle. She also suggests putting “a pad of butter and one tablespoon vegetable oil onto the griddle, and [swirling] it around” to oil the pan. But Mark says that he used coconut oil for this part, which I think also helped to make them more flavorful.
5. Pour 1/4-cup of batter into the pan/on the griddle, leaving about 2 inches between each pancake. Heat until a few holes form on the top of each pancake and the underside is golden brown, or about 2 minutes. Flip the pancakes and heat again until the bottom is golden and the top is “puffed,” or about 1 to 2 minutes more.
6. Transfer the pancakes to a plate and serve.