2 cups whole wheat flour, sifted
1 Tablespoon baking powder
3 Tablespoons brown sugar (you can use more or less, I used 3 tbsp because my brown sugar is very light)
2 teaspoons ground cinnamon
2 cup water
1 cup almond milk (any nut milk will do)
1 teaspoons vanilla extract
1/2-1 tablespoon turmeric
1 tablespoon butter, oil, margarine, or whatever you choose to cook your pancakes
Whole Wheat Flour Tips
Since whole wheat flour is higher in fiber and protein than all-purpose flour, these pancakes are more likely to stick with you until lunch. This recipe works well for vegan crepes as well. Just add more water so its liquidy and easier to spread around the hot pan.
Buy quality flour and store it in an air-tight container in a cool, dark place, like the refrigerator or a cabinet. This will help preserve it for longevity. Because of all the good natural ingredients in whole wheat flour, it can eventually go bad.
When you begin to mix your ingredients, for the best results blend all of the wet ingredients first. I started with just the water and bananas until the liquid was smooth. Next add your milk and vanilla. Lastly, blend in your turmeric, cinnamon, and brown sugar before you add it to your flour mix. Feel free to throw in some add-ins like blueberries or chocolate chips once your batter is ready to go. This recipe serves 6 modestly-sized pancakes.
Just like normal pancakes, the pan should be hot to ensure full, even cooking. And you'll finish with fluffy, yellow banana pancakes!