Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes

• 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon of salt
• 1 tablespoon honey
• 2 large eggs, beaten
• 1 ¾ cups  skim milk (or whatever you have on hand)
• 2 tablespoons unsalted butter, melted + butter for frying
• 3 ripe bananas, mashed(I pulled these from my freezer stash)
• 100% pure maple syrup for serving

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Stir until well mixed and then make a hole in the center of the bowl by spreading the flour mixture to the sides of the bowl.

 Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the center outward until the ingredients are well combined but still a little lumpy. Do not over mix the batter. Very gently fold in the mashed bananas (and/or other berries).

Preheat a non-stick pan over medium-high heat. Place some butter in pan to melt, then ladle 1/4cup of the pancake batter into the pan.

When the pancakes bubble in the center and the underside is golden brown, use your spatula to flip them.
 Cook until the 2nd side is golden brown

 Serve with warm maple syrup and a side of fruit. And freeze the leftovers for another day!