Wholewheat banana pancakes
Looking for a healthier way of making pancakes? Here’s a very simple recipe that uses whole wheat flour and no other sweeteners than the maple syrup you add as a topping. Not only this makes your pancakes lighter and healthier, but it also saves time, as you won’t have to wait for the batter to rise.
And the beauty is… they are also delicious!
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 banana
- 1 tablespoon vanilla extract
- 1 cup almond milk
- 1 tablespoon coconut oil
- Maple syrup
- A handful of cherries and raspberries
Peel and chop the banana into thick rounds. Add the vanilla extract and milk. Blend with an immersion blender until you obtain a smooth liquid.
In a separate cup, mix together the flour and baking soda. Then, stir it in with the milk. Stir gently to remove the lumps, but do not blend with a mixer or a high-speed whisk.
Brush a crêpe pan with coconut oil and heat to medium (depending on the pan, you will have different results in the thickness of the pancakes). When it’s hot, pour some batter in the pan. You can start with a teaspoon batter to test if the pan is hot enough. If ready, pour the rest in small batches. When they start to bubble on the surface, flip them over and complete the cooking until brown.
Serve with cherries and raspberries, and drizzle with a little maple syrup.
Enjoy your healthy pancakes!