Breakfast for dinner is my daughter’s favorite day of the week. Pancakes, bacon, and smoothies are her love language. Chocolate chips, syrup, and fruit are often included too.
I always chuckle when she sees me composing the weekly meal plan on Monday nights, and sweetly requests pancakes, or waffles, or egg casserole.
To be fair, breakfast for dinner is a great meatless dinner option. These whole wheat pancakes are filling, and eggs provide a nice portion of protein! It’s worth the added sugar of chocolate chips or syrup in exchange for a smoothie packed with fruits and veggies.
This recipe calls for 100% whole wheat flour. If you grind your own flour, use hard red wheat berries.
(Why grind your own flour? You get up to 15% protein from freshly ground flour and an amazing nutty flavor! Flour from the grocery store removes the protein-rich part of wheat in order to remain shelf stable. Learn more about grinding your flour in a high powered blender here.)
Like most batters, combine the dry ingredients and the wet ingredients separately. Then mix the two together. This particular recipe adds an additional step to mix in mashed banana, which adds to the light flavor and moist texture.
Once spooned into the skillet, top each pancake with a few chocolate chips. Cook to golden perfect.
Enjoy warm with maple syrup, berries, cinnamon sugar, peanut butter, nutella, or fresh fruit on top!
Have leftovers? These pancakes freeze well too!
- 2 cups whole wheat flour (or approximately 1½ cups of hard red wheat berries ground into 2 cups of fresh flour)
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tso salt
- 1 Tbsp honey
- 2 eggs, beaten
- 1¾ cups milk, any kind
- 2 Tbsp butter, melted,
- 2 bananas, mashed
- In the bowl of your stand mixer (or just a large bowl if you’re mixing by hand), whisk together the dry ingredients (flour, baking powder, baking soda, salt).
- Make a hole in the center of the dry mixture and pour in the honey, beaten eggs, milk, and melted butter. Whisk together until combined, but be careful not to overmix.
- Gently mix in the mashed bananas.
- Heat a skillet to medium-high heat. If needed, melt a tablespoon of butter in the pan.
- Dollop the pancake batter into the pan and flatten into a disc. Drop a few chocolate chips on top of each pancake.
- When the bottoms have turned light brown and the bubbles on the edges begin to pop (around 1-2 minutes), flip the pancakes over and cook for another 1-2 minutes until golden brown.
- Serve with maple syrup, berries, cinnamon sugar, peanut butter, nutella, or fresh fruit.
- Freeze your leftover pancakes for another meal!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 78mgSodium: 618mgCarbohydrates: 45gFiber: 5gSugar: 8gProtein: 10g