Nutritious Whole Wheat Pancakes for a Bountiful Breakfast

Ingredients 0/14

Step 1

In a large mixing bowl, whisk together the whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. In a separate bowl, combine the milk, eggs, mashed banana, oil, and vanilla extract. Use a hand mixer or whisk to beat everything until the mixture is light and frothy.

Step 2

Pour the wet ingredients into the dry and stir gently until just combined—you want to get most of the lumps worked in but don’t overmix. Then fold in the chopped apple and let the batter sit for about 5 minutes to thicken up a bit.

Step 3

Heat a griddle or skillet over medium heat (around 350 to 375°F). When it’s hot, scoop about a third of a cup of batter onto the surface for each pancake. Cook until you see bubbles forming on the edges and the sides start to look dry, about 2 to 3 minutes. Flip carefully and cook for another couple of minutes until the other side is golden brown.

Step 4

Keep going until you’ve used up all the batter, and enjoy your warm, wholesome pancakes!