Whole-Grain Pancakes Recipe with Caramelized Bananas

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

February 8, 2012 • 2 comments

Jack of all trades, master of nothing. That is how I feel about most all-purpose baking mixes. Use them to produce pancakes with additives? I don’t think so. And, how “healthy” are the varieties marketed as such? After years of enduring these inferior products, I created my own recipe which I describe as the “bomb”. Since baking powder leavens the batter, you can prepare it the night before, however, you may need to increase the amount of leavener used. Make a double batch and freeze some in an air-tight container for up to 1 month, for your own microwave pancakes.

Do you agree with me, or do you cherish a particular brand that you are willing to defend?

Whole-Grain Pancakes Recipe with Caramelized Bananas

For bananas:

3 bananas, peeled, cut in half crosswise, then sliced into thirds lengthwise

1 tablespoon + 1 teaspoon (20 g) brown sugar

For pancakes:

1/2 cup (60 g) whole-wheat pastry or white whole-wheat flour

1/2 cup (62 g) unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs (or 2 tablespoons (14 g) flaxseed meal + 3 ounces (90 ml) water)

1/2 cup (120 ml) lowfat milk (or more for thinner pancakes)

1/3 cup (77 g) nonfat plain Greek yogurt

2 tablespoons (28 ml) expeller pressed canola oil

1 tablespoon (21 g) honey

1 teaspoon vanilla extract

Expeller pressed canola oil spray

Whipped butter spread and real maple syrup, honey, or agave nectar

Position oven rack on top level and preheat on high broil.

To make bananas: Place bananas in a single layer, sides touching, on an aluminum foil-lined sheet pan. Sprinkle with sugar.

To make pancakes: Preheat griddle or large skillet on medium-low heat. Whisk flours, baking powder, and salt in a medium bowl. In another bowl, beat eggs and add milk, yogurt, oil, honey, and vanilla. Add wet ingredients to dry ingredients and fold together with a rubber spatula, just until moistened. A few small lumps will remain. Coat pan with spray, and depending on size of pan, place two to four 1/4-cup scoops of batter in the pan, leaving at least 2 inches (5 cm) in between. Cook until bubbles erupt on the surfaces and pancakes are golden underneath, about 2 minutes. Flip and cook 1 minute until golden on the other sides. Remove and repeat process with remaining batter.

Meanwhile, place pan of bananas on the top rack of oven and broil 2 minutes until golden in some areas.

Top pancakes with bananas, butter, and syrup as desired.

Total Prep and Cook Time: 30 minutes

Makes 4 servings, 2 pancakes and 3 slices bananas each

Nutrition Facts (per serving): 323 calories, 10.5 g total fat, 1.5 g saturated fat, 0 g trans fat, 725 mg sodium, 97 mg cholesterol, 48 g total carbohydrate, 4 g fiber, 10 g protein, 11% DV iron, 8% DV calcium, 4% DV Vitamin A, 12% DV Vitamin C.