- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2/3 cup old fashioned rolled oats (not instant)
- 2 overripe bananas, mashed with a fork to a fine pulp
- 2 egg whites, whipped to stiff peaks
- 2 tsp canola oil or non-stick pan spray
- Crunchy or creamy peanut butter, for serving
- Pure maple syrup (preferably amber syrup for its rich flavor), for serving
- In a mixing bowl, combine both flours, baking soda and salt. Set aside.
- In a non-reactive mixing bowl, combine buttermilk, oats and bananas. Fold in dry ingredients. Fold in egg whites and mix until just combined.
- Heat 1 teaspoon of oil in a 12-inch non-stick skillet over medium-high heat. Drop 1/4 cup of batter onto pan and cook, turning once until lightly browned. Hold pancakes warm on a platter until you’ve got them all cooked.
- Spread a teaspoon or so of peanut butter on each pancake and then the Pièce de résistance of course…a generous drizzle of pure maple syrup from Canada.
Advice from Maple experts
Tip: Keep banana pancake kit meals in your freezer – mix together all dry ingredients, store by the batch-full in freezer safe bags.