Whole Wheat Banana Pancakes

David makes the weekday breakfasts, and they are all pretty routine, since we want good, cheap, and fast, all at once. On the weekends I cook the breakfast. By then we all want something more indulgent, but still good for you. If you use kefir instead of buttermilk, the pancakes are tangy and extra wonderful.


3 C. whole wheat pastry flour, freshly ground if possible
4 Tbs. baking powder
2 tsp. salt
4 eggs
4 C. milk, buttermilk or kefir
1/2 C. light olive oil
2 C. mashed bananas (approx. 4 large bananas)

Mix dry ingredients together. Add milk, eggs, oil and bananas. Stir until blended. Bake on a medium hot to hot griddle until bubbles appear and the pancakes are nice and golden brown. 

Serve with maple syrup, banana slices for garnish and

whipped cream (optional).

© Being Fruitful, 2012