Banana-Raspberry Pancakes

Pancakes are a weekly ritual around here. J is the pancake master, and over the years he has perfected his own recipe. Recently we started adding bananas, and they are amazing. With the banana and wholewheat flour, they’re also really filling, which isn’t the case for most carb-loaded breakfasts. I asked him for the recipe to share with you and was amazed to find out they have no sugar in them. Of course J and I douse them in (REAL! ALWAYS!) maple syrup, but P often eats them plain. They’re also one of the few things M will eat lots of, so I have frozen a bunch between sheets of wax paper so we can send them to daycare when she starts in 3 weeks… (AAAH!)

2 eggs
1 1/4 c milk
1/4 c yoghurt
1 1/4 c unbleached white flour
1/4 whole wheat flour
1 1/2 tsp baking powder
dash of salt
3/4 banana mushed up
handful of crushed frozen raspberries (optional)

Mix the wet ingredients in one bowl, then add in the dry ingredients. Grease your pan, ladle in your pancakes and flip away.

3 thoughts on “Banana-Raspberry Pancakes”

  1. Hi there….
    I stumbled over your pancake recipe one morning a few weeks ago, when I really needed some raspberry pancakes.
    I was thinking about a great US/Canada road trip me and three very good friends had made 2,5 years ago, during which one of our hosts made us pancakes like that for breakfast.
    Google was very helpful to lead me to your blog and fortunately I had all the ingredients at hand (well, apart from the whole grain flour that first time). They turned out deliciously, so we’ve had them for the extended weekend-breakfasts in our flat a few times now (from the second time on WITH whole grain flour).
    This morning I made them again and well, I just wanted to tell you guys, that your pancakes rock. They are one of my flat mate’s and my favourite breakfasts and a friend, who joined us today, also loved them and wanted me to send him a link.
    We usually eat them with (REAL!) Canadian maple syrup or vanilla sauce or additional yoghurt on top….all great :).
    Thank you so much for this recipe, I’ll sure pass it on to my children and grandchildren, once they exist :)…I guess, the Internet really did change my life for the better :).
    Sunny regards from Berlin (although it’s already dark outside, while I’m writing this) and all the best for you and your family!

    1. Wow- thanks so much! Really cool to think this little recipe travelled around the world like that! 🙂

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