YUM!!! What could be more delicious for breakfast than whole wheat bananas foster pancakes? These are SO delectable! Imagine warm homemade caramel sauce, bananas and walnuts on top of a bed of whole wheat pancakes. These are so much better than the box mix
and worth the extra effort! I try and substitute healthier ingredients whenever possible, so I opted to make these pancakes with whole wheat flour.
The homemade sauce really makes these dangerously delicious and in my opinion, you MUST put buttermilk in pancakes. It really gives them that delicious flavor that people line up at restaurants for on Sunday mornings. I would much rather avoid the wait and crowd and make these!
My family has a “Pancake Sunday” tradition and this recipe is in the rotation. I have to laugh at myself for having set meals on certain days, but you wouldn’t believe how much my 3 year old looks forward to these. One of the first things she asks me when she wakes up in the morning is if it is Pancake Sunday. You wouldn’t believe how happy it makes her when it is actually Sunday! Ava immediately rushes to the kitchen and begins demanding her pancakes. I try and distract her as much as possible by having her help pour the ingredients in the bowl and count the number of pancakes on the griddle. She truly is the little mini chef and even becomes upset if I make the pancakes before she gets out of bed. She MUST be able to help make them! Oh my goodness…I can only imagine what the teenage years will be like with these two girls!
- 2 1/2 C. Whole Wheat Flour
- 2 1/2 C. Buttermilk
- 2 Eggs
- 4 Tbsp. Canola Oil
- 2 Tsp. Lemon Juice
- 2 Tbsp. White Sugar
- 2 Tsp. Baking Powder
- Caramel Sauce:
- 4 Tbsp. Melted Margarine
- 1 C. firmly packed Brown Sugar
- 1/4 C. Milk I used 2%
- 1 Tbsp. Vanilla
- 1 Tsp. Cinnamon
- 1/4 Tsp. Salt
- 3 Bananas
- 1/2 C. Chopped Walnuts
- Whipped Cream
Preheat a griddle or large skillet on medium heat and lightly coat with cooking spray.
Prepare pancake mix by adding flour, baking powder, buttermilk, eggs, canola oil, lemon juice and sugar to mixing bowl.
Stir until ingredients are thoroughly combined.
Spoon pancake batter on skillet and lightly spread the mixture to ensure it is evenly coated (wheat pancakes have a thicker consistency).
Cook pancakes around 2-3 minutes on each side (It is always better to cook the pancakes longer on a lower heat to avoid burning the outsides and having runny insides).
Prepare Caramel Sauce:
Melt margarine in small saucepan on medium-low heat.
Add brown sugar and mix until combined and melted.
Add milk and stir until combined.
Add vanilla, cinnamon and salt and stir until combined.
Remove from heat.
Add desired amount of sliced bananas and walnuts to top of pancakes.
Pour warm caramel sauce over pancakes.
Top with whipped cream.