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For the mascarpone, stir together cheese, zest, juice, honey and cinnamon in a small bowl until smooth; set aside.
Whisk together both flours, flax meal, cinnamon, baking soda and salt; set aside.
Cream together butter and sugar in a large bowl using an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in bananas, soymilk, yogurt and vanilla just until combined, then fold in flour mixture just until incorporated.
Heat a bit of oil on a griddle or in a large skillet over medium heat. Working in batches, pour about 1/3 cup of the batter onto the hot surface for each pancake, making sure to space them a few inches apart. Cook 2 to 3 minutes, or until bubbles appear across the pancakes. Flip and cook 1 to 2 minutes longer, or until cooked through and golden brown.
Transfer pancakes to plates and serve warm, topped with the orange-honey mascarpone, a drizzle of honey and a sprinkling of orange zest, if you like.