Whole-Wheat Banana Pancakes

INGREDIENTS
2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed
100% pure maple syrup for serving

DIRECTIONS
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix. Gently fold the mashed bananas into the batter with a spatula. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. When the pancakes have begun brown on the bottom, flip them over to cook the other side.