In the short time we’ve known each other, I’ve shared some private little secrets.
First, there was the sudden urge to disclose my (reformed) hatred for beets. That was awkward. Then, there was the time I opened my mouth and shared the little secret that’s been hiding in my laundry room for years: Tide. Talk about an embarrassing moment. And then, there’s the not-easily-hidden banana obsession, which seems to pop up every couple of weeks.
So, today, for the sake of full disclosure, you get to listen to me go on and on about my obsession with bananas. Okay, we’ve already been there and done that. Remember this time? Then there was the time I placed the extra ripe bananas calling out on the counter, “Use us!” in blender for a super fun whirl and swirl. Swirls were literally the end result: Chocolate Banana Swirl Bread. Oh so good!
No matter how hard I try to branch off to a new favorite ingredient (and trust me, I’ve been trying hard), I simply can’t leave behind my trusty friends, overripe bananas. (You know the obsession is going too far when you start calling bananas “friends”.) When the solution to creating naturally-sweet and moist baked goods lies in a sixty-nine cent brown-speckled fruit, it’s hard to forsake your first love.
Despite the constant banana posts (hey, we baked-up zucchini a few weeks ago), we eat many other foods: salmon, chicken, grass-fed meatloaf (amazing!), and a ton of veggies. But, today, let’s just sit, sip our coffee, and feast on one more healthy banana indulgence.
Whole grain banana pancakes are not your average morning stack. First, they are naturally-sweetened with bananas (and a bit of raw honey). Second, they are made with one of my favorite ancient flours: einkorn. If you haven’t tried baking with einkorn, I highly recommend beginning with these banana pancakes. Third, banana pancakes are made in the blender. Yep, a 100% hands-free breakfast. Well, except the actual pouring and flipping. Finally, these pancakes make enough (18-24) to freeze for busy school mornings or the “I-just-want-to-sleep-in” brunch.
So, who’s ready for more bananas? I knew you’d say, “Yes!”.
Whole Grain Banana Pancakes
Ingredients
- 3 cups all-purpose einkorn flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cup whole milk
- 2-3 bananas ripe, depending on taste desired
- 5 TB butter melted, more for griddle/skillet
- 3 TB honey
- 1 tsp pure vanilla extract
Toppings:
- 1/2 cup walnuts crushed, or pecans, optional
- 1/2 cup pure maple syrup or honey, optional
- 1 cup fresh fruit optional
Instructions
- In a high-speed blender (I use a BlendTec), add the milk, bananas, melted butter, honey, and vanilla extract. Blend for 5 seconds (depending on the blender), until the ingredients are combined.
- Add the flour*, baking soda, baking powder, and salt. Blend for 8-10 seconds (depending on the blender) until the ingredients are combined.
- Melt a small amount of butter on a griddle or skillet. Pour the batter on the griddle or skillet. Cook the pancakes for 2 minutes, over medium heat, until bubbles begin to form. Flip the pancakes and cook for two more minutes.
- This recipe will make 18-24 pancakes, depending on size. Freeze the remaining pancakes in a Ziploc bag (or desired container) labeled with the date. Defrost pancakes in a toaster or toaster oven.
Nutrition
*Other flour options: spelt and whole white wheat (a lighter wheat variety).
More Banana Recipes You May Like:
Whole Wheat Banana-Nut Muffins
I just started baking with einkorn & this recipe is super impressive! I didn’t miss white-flour at all eating these 😛 THANK YOU for sharing!
Making these ahead of time to take with us camping. The kids are sampled it and gave their thumbs up approval! Thank you!
Awesome, Heather, and great idea! Have the best time!
Hi Kristin 🙂 thank you for all the recipes! Would this recipe work with substituting pumpkin purée in place of the bananas? I have one kiddo that’s not a banana lover. If so, would it be equal parts substitution?
Thank you so much!!!!
Hey Elizabeth, Hmmmm, good question! Yes, I believe that should work. I’m not sure if the sub will be 1:1, but that’s where I would start. Test a pancake on the griddle, and then adjust the flour or a bit of liquid as needed.
Awesome! I will try it. Fingers crossed!! :))
Let me know how it goes!
These look delicious! I just found your site and am loving all the natural inspiration (for food and home)! Do you know if you can substitute another type of milk (coconut, almond, etc.) for the whole milk? (I have a dairy allergy) Thanks!
Hey Ashley, Welcome to Live Simply! I’m so glad you’re enjoying the blog! Yes, you can definitely sub the whole milk for almond or cashew milk. If you like the flavor of coconut, then a coconut milk will also work!
Kristin, I am new to REAL food, (I LOVE your blog BTW!) Can I substitute einkorn for whole wheat or white wheat flour? Thanks for the inspiration!
Hey Felicia, You’re very welcome :). I think white wheat will substitute better than whole wheat in this recipe.
Have you tried freezing the mix, then making the pancakes? I like to make butt loads of stuff to eat now and a bit to eat later. 😉
Heather, I haven’t, but I think you could mix the dry ingredients in a container and just add the liquid when desired. You could even triple the dry ingredients and store the mix in the pantry. I have a homemade pancake/waffle mix coming in a few days that I love to keep on hand in the pantry :), so I’m thinking you could just do the same with this recipe. I’m not sure about freezing the batter, but that may work too. Let me know if you give it a try.
I love the perfect shape of these and I never thought of freezing pancakes!
Thank you, Medha! They are the perfect easy breakfast.