Dining Uncorked {Brown Sugar Banana Bread Pancakes}

So, I'm going to be honest. I've never actually made these pancakes before. But, seriously, how bad can they be? I'm talking about brown sugar and banana bread, in the form of a pancake, that's kinda healthy because it's actually made with whole wheat.  This recipe combines my two favorite childhood foods. When I was younger and would stay with my grandparents, every morning I was there my grandmother and I would experiment with different flavors of pancakes for breakfast. And, my favorite thing that my mom makes, still to this day, is her banana bread. It's honestly to die for. Swear. Anyways, this recipe kind of hits home and I can't wait to try it! Here is the recipe from How Sweet It Is in case you want to try it too! 

Whole Wheat Brown Sugar Banana Bread Pancakes

makes 12 pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.