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"Top Chef" Ryan Scott shares an easy, healthy recipe for pancakes made with whole wheat flour and naturally sweetened with bananas. (No added sugar!)
"For an on-the-go breakfast, let the pancakes cool on a wire rack, transfer them to a zip-top bag, and freeze. When ready to serve, warm the pancakes in the microwave for 30 seconds, then off you go!" –Ryan
For another deliciously healthy breakfast recipe from Ryan, check out his Green Frittata Bites.
Adapted from The No-Fuss Family Cookbook by Ryan Scott. Copyright © 2021 by Ryan Scott. Photography by Chris Andre. Used with permission by Houghton Mifflin Harcourt. All rights reserved.
Ingredients
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 overripe medium bananas (about ¾ cup mashed)
- ½ cup smooth peanut butter
- 2 large eggs, at room temperature, lightly beaten
- ¼ cup whole milk, at room temperature
- 1 cup blueberries, rinsed and dried
- Cooking spray
Yield
Serves: 12
Preparation
In a medium bowl, using a whisk, mix the flour, baking powder, baking soda, and salt until thoroughly combined.
In a large bowl, mash the bananas until creamy with a few small chunks remaining. Add the peanut butter, eggs, and milk and mix well to combine. Add the flour mixture and stir until just combined; stop mixing when the batter just comes together to avoid overmixing. Gently fold in the blueberries.
Heat a large nonstick skillet over medium heat. Spray the pan with cooking spray. Using a paper towel, carefully wipe the skillet so there is just a bare residue of spray coating the pan. Reduce the heat to medium-low.
Using a 2-ounce scoop or ¼-cup measure, scoop 3 portions of the batter into the skillet, leaving room for them to spread. Cook, undisturbed, until deep brown on the bottom, 5 to 6 minutes, then flip and cook, undisturbed, until cooked through, 5 to 6 minutes more. Repeat with the remaining batter. Serve straight from the skillet or at room temperature.