There are some recipes on this blog that I can hardly wait to post about because I know you will absolutely fall in the love with them. This recipe will instantly become a family favorite. I have made these pancakes FOUR times in the last week and a half and I have been anxious to share them with you. The thick and dense pancake with the vanilla syrup on top, with fresh bananas and real whipped cream is about as close to a heavenly combination as you can get. If you love banana bread, you will love these pancakes.
The best part about these pancakes is they are made with whole grains, so they will keep you filling full all afternoon. I used rye flour again in these and it added the perfect nutty taste (if you don’t have rye flour, just substitute with more oats, white or wheat flour). My kids also love to snack on these pancakes without syrup as a mid-afternoon snack. I made this batter and kept it in the fridge for a couple days so we could enjoy warm pancakes off the griddle every morning before the kids went off to school. I can’t say enough good things about this recipe 😉 Sayounara IHOP…these hot cakes take the cake!!