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…
Banana Pancakes
Ingredients:
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 sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 cup unsweetened almond milk
1 tablespoon coconut or vegetable oil
1 tablespoon homemade apple butter or apple sauce
2 ripe bananas, mashed
2 ripe bananas, mashed
Directions:
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1. In medium mixing bowl, combine dry ingredients.
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2. In another bowl thoroughly combine wet ingredients.
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3. Add wet ingredients to dry and mix until just combined (don’t overmix or pancakes will be tough).
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4. Heat skillet to med and lightly oil.
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5. Add batter 1/4 cup at a time to skillet.
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6. When bubbles on top of pancake begin to pop.
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7. Flip and cook another minute or two.
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8. Transfer Cooked pancakes to serving plate and continue cooking with remaining batter.
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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.
