Banana PancakesJul 25 2011 by
Pancakes. They are cake for breakfast! How is this not a win/win situation?! My family certainly thinks so since I’ve made pancakes for breakfast for almost 2 weeks in a row. See, I’m a picky pancake eater. I do NOT like syrup on my pancakes – it’s au naturale or nothing! So I can’t just sit down and eat any pancake – it needs to be flavorful, with the right consistency, fluffiness and texture. It’s no easy task making the perfect pancake! For nearly 2 weeks I’ve attempted to perfect this recipe – apparently Jack Johnson makes them all the time but he wasn’t sharing the recipe with me. Now, I may or may not have eaten the whole batch of these pancakes by myself. I also may have licked the plate. I’ll guess I’ll never be as cool as Jack Johnson…
- 1 1/2 cups whole wheat pastry flour
- 3 1/2 tbsp raw coconut crystals
- 1 heaping tsp baking powder
- 1 tsp sea salt
- 2 cup milk (non-dairy or regular milk will work) *see notes
- 2 tsp vanilla
- 1 large, ripe banana, mashed
- 2 1/2 tbsp coconut oil, melted
- 1/2 cup old fashioned oats (if you toast them first it adds GREAT flavor but plain works fine too)
- 1/2 cup sliced almonds (again, toasting is good but plain works too)
- In a large bowl mix together flour, coconut crystals, baking powder and salt.
- In a separate bowl whisk together the milk, vanilla, mashed bananas and melted coconut oil.
- Gently combine the wet and dry ingredients, stirring until a moist batter forms. Add in the oats and almonds. Stir only until just mixed.
- Heat a large non stick skillet over medium-high heat (if you do not use a non stick skillet then you will need to lightly grease the pan with some coconut oil).
- Ladle 1/4 cup of pancake batter onto the pan.
- Cook for 3-4 minutes, until bubbles appear on top and the underside is nicely browned.
- Flip and cook for another minute until the pancake is golden brown. Remove from skillet and serve warm with topping of your choice. Repeat with the remaining batter.
Makes 16-18 pancakes.
Serving size 2 pancakes.
Nutrients per serving: Calories: 149.5, Cal. from Fat: 56, Total Fat: 7.5g, Sat. Fat: 4.5g, Carbs: 20.5g, Fiber: 3g, Sugars: 5g, Protein: 3g, Sodium: 44mg, Chol: 0mg
These pancakes are more hearty than traditional pancakes. If you’d like a more traditional fluffy pancake simply omit the oats and almonds and decrease the amount of milk to 1 1/2 cups.
Store any leftover pancakes in a sealed container in the fridge for up to 3 days. You can also freeze them in freezer safe baggies for up to 6 months.