The way to my eleven year old sons heart is through sports and pancakes. As long as he is hitting or catching a baseball and kicking a soccer ball, he is one happy kid. The food that makes him the happiest is pancakes. It is not unusual to catch him eating six pancakes on a Sunday morning.
No matter what time of day it is, pancakes might be his favorite meal. If he could, he would probably eat breakfast for dinner every night. While he loves his pancakes with chocolate chips, I like to make things a little healthier. These pancakes are stuffed with whole grain flour, flax seed, canola oil, bananas and pecans. They are a bit more nutritious than fluffy pancakes made with white flour and chocolate chips.
I love the denser texture of these pancakes. Only a little syrup is needed and they are quite filling. The one thing I always do is make extras to have in the freezer. They can be reheated in the microwave for an easy quick breakfast.
Did you know that April 3rd is whole grains sampling day? I will be doing another whole grains recipe post and a fun giveaway leading up to it. I am a big fan of eating healthy and there is no better way than by eating plenty of vegetables, fruits and whole grains. So stay tuned for this big event!
- 1 cup whole wheat flour
- ¾ cup white flour
- ¼ cup ground flax seed
- 2 TBS sugar
- 1 TBS baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups low fat buttermilk
- 4 TBS canola oil, plus extra for greasing pan
- 2 large eggs, beaten
- 2 ripe bananas, mashed
- ½ cup pecans, chopped
- In a large bowl, mix together the whole wheat flour, white flour, flax seed, sugar, baking powder, baking soda and salt.
- In a another large bowl, mix together buttermilk, oil, and eggs.
- Add the dry ingredients to the wet ingredients. Mix until blended and moistened, making sure there is no lumps. Fold in the bananas and pecans until batter is smooth.
- Grease and heat a griddle or skillet over medium low heat. Pour the batter into the pan swirling around to make circles.
- Cook the pancakes on 1 side for a few minutes until the surface has some bubbles. Flip the pancakes and cook until golden on both sides. Repeat with remaining batter.
- Serve warm with syrup and extra pecans or sliced bananas if desired.
- Makes about 12 pancakes.
{ 17 comments… read them below or add one }
It’s gougeous…
Yum! Those are exactly like the kind of pancakes I’d like!
I love pancakes too. Only get them when we eat breakfast out somewhere cause my hubby won’t eat them.
These look fantastic.
Now that’s a great way to start off your day. They look seriously incredible!
These look and sound amazing! We like pancakes for dinner in our house even better than we like them for breakfast
These looks great! My 13 year old son is also a pancake fan. He could eat them morning, noon, and night! I love making them healthier without him even knowing, haha!
These look amazing!!! I love pancakes but I hate how bad they are for you…I want to make these ASAP!
From one Jersey Girl to another…lovely blog! These pancakes look and sound wonderfully delicious!!
Hooray for whole grains!! And these awesomely amazing pancakes!!
what a great breakfast, i love me a good stack of pancakes!
Oh yum, your pancakes look so delicious!
Mmmmmm, these pancakes look delicious!
Would love to have these pancakes at any time of day! Look superb!
Those look SOOO good!
This gives me good reason to make pancakes for breakfast tomorrow. If only I’d seen it today.
I have a huge bag of flax seed I don’t use enough. I like the idea of adding it to pancakes.
I love the healthy twist to these pancakes. They look beautiful and I am sure they taste just as good