More from @
Prep time 10mins
Cook time 10mins
Serves or Makes: 4
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon fine sea salt
- 1 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 1/ 2 teaspoon vanilla extract
- Nonstick spray
- 4 medium ripe bananas, sliced 1/2-inch thick
- Butter, for serving
- Fresh fruit, for serving
- Maple syrup, for serving
In a medium bowl, whisk flour, sugar, baking powder, baking soda and salt.
In another medium bowl, whisk buttermilk, egg, olive oil and vanilla. Add dry ingredients to wet ingredients. Mix until just combined (do not overmix).
Heat a large skillet over medium heat and coat with nonstick spray.
Working in batches, dip banana slices in pancake batter. Use a fork to coat completely, letting any excess batter drip off. Add banana slices to skillet, being careful not to overcrowd pan. Cook for 2 minutes on each side or until golden brown. Repeat with remaining bananas.
Serve with butter, maple syrup and fresh fruit, if desired.