Healthy, Hearty Banana Pancakes
Jack Johnson says in his song, “We can sleep in, I’ll make you banana pancakes, and pretend it’s the weekend now.” This sentiment sums up the indulgent, over-the-top feeling I get when I sit down to a plate of pancakes. It just feels sinful! But, with this recipe, you can “indulge” while knowing that you are still feeding your body in a nourishing, won’t weigh you down all day, way. These pancakes are a great breakfast to eat before a day hike or training run.
Or, just because…
3/4 cup whole wheat pastry flour (all-purpose flour will work as well)
1/4 cup oat flour or ground rolled oats
2 teaspoons baking powder
1 cup unsweetened almond milk
1 tablespoon coconut or vegetable oil
1 tablespoon homemade apple butter or apple sauce
2 ripe bananas, mashed
1. In medium mixing bowl, combine dry ingredients.
2. In another bowl thoroughly combine wet ingredients.
3. Add wet ingredients to dry and mix until just combined (don’t overmix or pancakes will be tough).
4. Heat skillet to med and lightly oil.
5. Add batter 1/4 cup at a time to skillet.
6. When bubbles on top of pancake begin to pop.
7. Flip and cook another minute or two.
8. Transfer Cooked pancakes to serving plate and continue cooking with remaining batter.
9. Serve immediatly.
Note: To save left overs for easy, homemade toaster pancakes, place on cooling rack and freeze in single layer for 30 minutes. Then transfer to large ziploc and place in the freezer.