Enjoy a delightful breakfast with these fluffy banana graham pancakes, enhanced with a tropical touch.
In a mixing bowl, whisk together the buttermilk, egg, and canola oil until well combined.
Ensure the ingredients are at room temperature for better mixing.
In another bowl, combine the crushed graham crackers, white flour, whole wheat flour, baking powder, sugar, salt, and cinnamon.
Sift the dry ingredients together to avoid lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Do not overmix to keep the batter light and fluffy.
Dice the banana into small pieces and gently fold into the batter.
Use ripe bananas for a sweeter flavor.
Heat a griddle over medium heat and lightly grease with cooking spray. Pour batter onto the griddle to form pancakes.
Wait for bubbles to form on the surface before flipping.
Cook until golden brown on both sides, then serve warm with your favorite toppings.
Keep cooked pancakes warm in a low oven while finishing the batch.
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