Sundays are usually big breakfast days around our household. I get up early, make pancakes or waffles, scramble or biscuits and gravy, and have a leisurely start to the day. My kitchen gets the early morning light from the east, and it just feels so good to get up and make first thing in the morning. Later on we walk to the farmers market and get fruit and veggies for the week. Sundays are pretty much my favorite days.
This morning I made whole wheat banana pancakes.
- 1 1/4 c. white whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbsp. sunflower oil (or any neutral oil; coconut is amazing)
- 1 1/2 c. almond milk (adjust at the end to get the right batter consistency)
- 2 Tbsp. sweetener of choice (sugar, maple syrup, or agave)
- 1 tsp. vanilla extract
- 2 bananas, sliced
Gently mix together your ingredients. Preheat your skillet (I use my trusty cast iron pan). Pour about 1/2 c. of batter into a nice circle, and while it cooks, place about 5 slices of banana into the top of the batter. After bubbles appear on the surface, check to see if the bottom is nicely browned. If so, flip! The banana side will cook more quickly, and the bananas themselves will become caramelized. You may need to oil your pan in between flips if you’re not using a well-seasoned pan (or sometimes even if you are). Stack the cooked pancakes on an oven-proof plate and place in a warm oven until you’re ready to eat. Top with pure maple syrup (or a fruit syrup or compote – yum!) and dig in!
Note: this recipe is infinitely adaptable. Want blueberry pancakes? Add 1 cup of blueberries to the batter. Want cinnamon pancakes? Add 1 tsp. of cinnamon. Want vegan nog pancakes for the holidays? Use nog instead of almond milk, and top with a dusting of nutmeg. You can’t go wrong.