Whole Wheat Harvest Pancakes Made with Love

Ingredients

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

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, then beat them together until the mixture is nice and frothy. Pour the wet ingredients into the dry ones and gently stir just until everything is combined—don’t worry if there are a few lumps left. Fold in the chopped apple, then let the batter rest for about 5 minutes.

Step 2

Heat a griddle or frying pan over medium heat, aiming for around 350 to 375°F. When it’s hot, scoop about 1/3 cup of batter onto the surface for each pancake. Cook until you see bubbles forming around the edges and the edges look set, about 2 to 3 minutes. Flip the pancakes and cook for another couple of minutes, until the other side is golden brown. Keep going until you’ve used all the batter, and enjoy!