Whole Wheat Banana Pancakes

I have tried several recipes to make whole wheat pancakes and have been a bit disappointed.  They would turn out flat and rather bland.  Then I discovered this recipe! Fluffy and packed full of good stuff! Keeper!

Ingredients

• 2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 tablespoon honey
• 2 large eggs, lightly beaten
• 1 ¾ cups milk
• 2 tablespoons unsalted butter, melted + butter for frying
• 2 ripe bananas, mashed

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
3. Gently fold the mashed bananas into the batter with a spatula.
4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.

Spicy Pumpkin Pancakes

Christmas is my favorite holiday but fall is my favorite season.  I love everything about fall...the leaves changing, the amber lightening, the crisp air, and pumpkin spice. Everywhere I look...pumpkin spice coffee, pumpkin spice donuts, pumpkin spice ice cream, pumpkin spice (fill in the blank).  So on this beautiful autumn morning it was time to make the following recipe.  I also love Betty Crocker!  She makes it so easy!

Ingredients

Maple-Pecan Syrup

1 cup maple-flavored syrup

1 tablespoon butter or margarine

1/4 cup chopped pecans  

Pancakes

2 1/3 cups Original Bisquick® mix

1/3 cup canned pumpkin 

1 1/4 cups milk

1/4 cup canola oil

2 tablespoons sugar

3 teaspoon pumpkin pie spice

2 eggs 

 

Directions

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans.
  

Heat griddle to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
 

Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Note: What to do with the left over pumpkin. Ask my husband and he will say "pumpkin pie". I divide the leftover pumpkin by 1/3 cups and freeze so I'm ready the next time when the day calls for pumpkin spice pancakes!