Our cookbook, Love Real Food, is here! My banana pancakes are so FLUFFY, no one will guess they’re made with whole wheat flour! These pancakes are so delicious topped with peanut butter whole wheat blueberry waffles sliced bananas!
They’re naturally sweetened with maple syrup, too. Somehow, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you’re looking for a go-to pancake recipe, this is it.
Drizzle these cakes with maple syrup or go wild with toppings. These made-from-scratch pancakes put Bisquick pancakes to shame. Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter. I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if your whole wheat goods taste bitter, it’s because your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains. Fresh whole wheat flour is mildly nutty in flavor and delicious.
