Ingredients:
1/2 cup whole wheat flour ( spooned and leveled)
1/2 cup flour ( spooned and leveled)
3 tablespoons light-brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
2 teaspoons canola oil
1 large ripe bananas, thinly sliced
maple syrup, for serving (optional)
chopped walnuts, for serving (optional)
Directions:
Preheat oven to 250 F.
In a large mixing bowl, combine flours, sugar, baking powder, baking soda and salt; Whisk in buttermilk, egg and butter until batter is well combined and free of lumps.
In a large non-stick skillet or griddle, swirl oil to coat bottom of pan, working in batches add batter in 1/4-cup portions, cook until golden brown and tiny bubbles form evenly on top, 2 to 5 minutes.
Top with banana slices, dividing evenly; flip pancakes and continue cooking until lightly puffed, 2 to 5 minutes (reduce heat if browning to quickly), transfer to baking sheet; keep warm in oven while you cook remaining pancakes: serve warm with maple syrup and walnuts, if desired.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.