Beth's Whole Wheat Pancakes with Brûléed Bananas | ENTERTAINING WITH BETH

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and provides a different flavor, while all-purpose flour is more economical.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index, while white sugar is more affordable.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is typically cheaper.

Set your oven to the broil setting at about 500 degrees.

Slice the banana on the diagonal into nice slices.

Dip the banana slices into raw sugar and place them on a cookie sheet.

Put the cookie sheet under the broiler for 2-3 minutes, watching closely to ensure even caramelization.

In a large bowl, combine 1.5 cups whole wheat flour, 2 tablespoons sugar, 2.5 teaspoons baking powder, and 1 teaspoon salt; whisk until combined.

Add 1.5 cups milk (reserve 1/4 cup for later), 2 eggs, and 4 tablespoons melted butter to the dry ingredients.

Stir until combined, adjusting with reserved milk if the batter is too thick.

Heat a cooktop griddle and ladle out the pancake batter.

Cook until bubbles form, then flip and cook for about a minute on the other side.

Stack three pancakes per serving, adding a pat of butter between each pancake.

Top with brûléed bananas, a drizzle of maple syrup, and chopped walnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens