Serves: Makes 8 small pancakes

Prep: 20 – 30 min

Main Ingredient: Whole Wheat


● 1 very ripe banana, peeled
● 1 egg
● Milk as needed
● ⅔ cup whole wheat pastry flour
● 1 teaspoon baking powder
● ½ teaspoon freshly grated nutmeg (optional)
● 1 medium ripe banana, peeled and diced
● 1-2 tablespoons golden raisins, soaked in hot water then drained
● 1 tablespoon melted butter, plus more for frying
● 1 pinch sea salt


1. In a 2 cup measuring jug, mash the ripe banana with a fork. Add the egg and enough milk to reach the 1 cup line. Beat together until well blended.
2. In a large bowl sift together the whole wheat pastry flour, baking powder, and nutmeg. Stir in the banana mixture, melted butter or oil, diced banana and raisins.
3. Lightly coat a wide skillet with butter or oil. Heat over medium-high heat. Test the temperature of the pan by sprinkling some water into the pan – the water should sputter and evaporate immediately. Drop ¼ cup of batter for each pancake onto the pan. Cook in batches, do not crowd your pan.
4. Cook for about 2 minutes on each side or when bubbles appear on the surface of the pancakes, turn over until browned. Serve immediately with toasted chopped walnuts along with maple syrup and butter.

Nutritional Info:

Special Diets:

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