Delicious and well worth the effort!


  • 2 cups WEM Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup chopped pecans or walnuts
  • 1 ripe banana, mashed
  • 2 eggs
  • 3/4 cup sour cream (low-fat is fine) or plain yogurt
  • 1 1/2 cups milk
  • 1/4 cup honey, sorghum or brown sugar


Hands-on Time: 10 minutes
Baking Time: 10-15 minutes for all cakes
Total Time: 25 minutes
Yield: 15 pancakes

  1. In a medium-size mixing bowl, combine the dry ingredients.
  2. In a separate bowl, beat the eggs, whisk in the sour cream, milk, honey or sugar, and mashed banana.
  3. Stir into the dry ingredients mixing just until blended.
  4. Drop by 1/4 cupful on lightly oiled or sprayed griddle over medium-low heat.
  5. Flip pancakes when bubbles appear on the surface.
  6. Cook another 1-2 minutes on the second side.
  7. Stack and keep warm until all pancakes are finished cooking.

Recipe Tips and Tricks

Serve hot with butter, maple syrup, honey, or fresh fruit.