I have had that Jack Johnson song Banana Pancakes stuck in my head all week, so on Saturday when I woke up early and had nothing on the agenda for the day I thought I’d make a special breakfast of Banana Pancakes. I decided to switch things up a bit and add brûlée bananas to the top…. Yum!
I like to use whole wheat four whenever I can since it has added fibre. I also love the nutty flavour which compliments banana really well. The problem with whole wheat flour is that it can create tough pancakes that sit in your belly like a rock! So I’ve added extra moisture to keep these pancakes light and fluffy!
Now the brûlée bananas are an extra special touch that really doesn’t take much effort at all. The banana caramelize and sweeten which is a nice addition to the soft fluffy pancakes. I like to top my pancakes with butter and a little maple syrup, but next time I’m adding walnuts for some extra crunch!
These were so good, I hope you give them a try!
Whole Wheat Bananas with Brûlée Bananas
Yields: 8-10 Pancakes (depending on size)
Ingredients:
Pancakes:
- 1 1/3 Cup Whole Wheat Flour
- 1/4 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Cinnamon
- 1 Egg
- 1 1/4 cup Milk (any kind)
- 2 Tablespoons Butter, melted
- 1 Ripe Banana, mashed
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Vanilla Extract
Brûlée Bananas
- 2 Tablespoons Turbinado Sugar (raw brown sugar) or White Sugar
- 1 Large Banana, Sliced
Directions:
Move the rack in your oven to the top position closest to the element. Preheat your oven to broil (500°F). Place Turbinado or white sugar in a small bowl. Dip one side of the banana slices into sugar and place on cookie sheet. Broil bananas until sugar crystallizes and starts to brown. This will take 2-5 minutes depending on your oven. DO NOT walk away from oven, check on bananas every 30 seconds to 1 minute. Do not let bananas burn.
Once caramelized set bananas aside to cool.
In a large bowl mix together flour, salt, baking powder and cinnamon. Set aside. In a small bowl whisk banana, butter and egg together. Add milk, brown sugar and vanilla extract to wet ingredients. Whisk until smooth. Pour wet ingredients into dry and fold together using a spatula or wooden spoon. Mix until just combined. Set aside until ready to use.
Preheat a skillet or grilled over medium heat. Once warm grease pan with a small amount of butter or oil. Pour 1/3 cup of batter onto skillet. Cook until bubbles form on surface of the pancake, about 2-3 minutes. Flip and cook the second side until golden brown, about 1-2 minutes.
Serve pancakes with butter, broiled bananas and maple syrup.
Adapted from Sally’s Baking Addiction and Entertaining with Beth.
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