Serves 6
360 cal · 40 min
Banana Pancakes with Apple Topping
Recipe GLPRcdd0b2687abbae
Fluffy whole wheat and all-purpose flour pancakes topped with tender cinnamon-spiced stewed apples. Ripe bananas are mashed directly into the batter for natural sweetness and moisture, while a warm apple topping brings fruity, caramelized flavor to every bite. Perfect for a wholesome breakfast or brunch.
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Ingredients
3 apples, peeled, cored, and sliced
3 tablespoons sugar
1/4 cup water
1 teaspoon cinnamon
2 eggs
1 1/2 cups low-fat or fat-free milk
1 tablespoon honey
3 tablespoons vegetable oil
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
2 bananas, mashed
Directions
Prepare the apple topping: Place peeled, cored, and sliced apples in a skillet over medium heat. Add sugar, water, and cinnamon. Stir occasionally and cook for 8–10 minutes, until the apples soften and the liquid thickens into a light syrup. Remove from heat and keep warm.
Make the pancake batter: In a large bowl, whisk together whole wheat flour, all-purpose flour, and baking powder until combined.
In a separate bowl, crack the eggs and whisk them together with the milk and honey until smooth.
Pour the liquid mixture into the flour mixture and stir gently until just combined; do not overmix.
Fold the mashed bananas into the batter using a spatula until evenly incorporated. Some small lumps are fine.
Heat a griddle or large skillet over medium heat and lightly coat with a small amount of the vegetable oil.
Working in batches, pour 1/4-cup portions of batter onto the griddle, spacing them apart. Cook for 2–3 minutes until the edges look set and bubbles form on the surface, then flip carefully.
Cook the second side for 1–2 minutes until golden brown. Transfer to a serving plate and repeat with the remaining batter.
Serve the warm pancakes topped generously with the cinnamon apple mixture.
