Multigrain Banana Pancakes

Recipe and photo by Tami Ganeles Weiser Yield:  14 pancakes
Prep Time:  10 minutes Cook Time:  15 minutes

Multigrain Banana Pancakes

Looking for a guilt-free breakfast? These multigrain banana pancakes are perfect for those with many food allergies, and they taste pretty great too.


1 cup (121 grams) all purpose flour

1 cup (121 grams) white whole wheat flour

½ cup (99 grams) sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

6 tablespoons hot water

2 tablespoons ground flax seeds

2 cups unsweetened almond milk, soy milk, or rice milk

1 very ripe banana, mashed

6 tablespoons canola oil

2 teaspoons vanilla extract

2 teaspoons white vinegar


  1. In a large bowl combine the flours, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
  2. In a small bowl, whisk the water and flax seeds.
  3. In a medium bowl, whisk the canola oil, almond milk, mashed banana, vanilla, and vinegar. Add the flaxseed mixture and stir to combine. (There will be a few lumps from the bananas).
  4. Add the wet ingredients to the dry ingredients and mix until combined, leaving a few lumps here and there and taking care not to overmix.
  5. Heat a large skillet over medium heat, or set a nonstick griddle to 375°F. Lightly grease with nonstick cooking spray.
  6. Using a ¼-cup measure, drop batter onto the lightly greased griddle. Cook on one side until many bubbles begin to form and start to break, about 2 minutes. Turn the pancakes and cook until the other side is golden brown about 1½  minutes. Serve immediately plain or with syrup, jam, or honey.

Kitchen Tips

Pancakes may be individually wrapped in plastic wrap with parchment in between each pancake and refrigerated in a ziptop bag for up to 2 days. They may also be frozen for up to 2 months and reheated in the microwave or toaster oven.

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banana pancakes

latonya Harris - January 19, 2015