100% Whole Wheat Harvest Pancakes

Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 274 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2 teaspoons baking powder
• 2 cups whole wheat flour
• ¼ teaspoon ground ginger
• 1 tablespoon brown sugar
• 2 tablespoons vegetable oil
• 1 dash ground nutmeg
• 2 cups 2% milk
• ½ banana, mashed
• 1 apple, finely chopped

Recipe Instructions

Step 1

Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.

Step 2

Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.

Step 3

Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.

Step 4

Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.

Step 5

Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.