I was never a big pancake fan as a kid, or even a big breakfast fan. I grew up eating cereal or granola bars, even on the weekends.
The exception was when my grandparents were in town, and my Poppee would cook up grits, bacon, and “dippy” eggs to order. I had no idea that the majority of America didn’t refer to eggs over easy as dippy eggs, though I think it’s a much more sensible term. (After you finish your egg whites, you break the yolk and dip your toast into it. Get it?)
Aside from those occasional big family breakfasts, I generally avoid breakfast. I don’t really like American-style breakfast foods, so I either eat very simply, like an apple and peanut butter, or I eat leftovers, like pasta or stir fry or soup. My favorite breakfast is probably spaghetti and meatballs. People tell me that’s weird, but personally, I think it’s weird that there’s so much amazing food in the world that we’re not supposed to eat before noon. Why not eat spaghetti and meatballs?
Well, instead of something as “weird” as pasta, I’ll share a more normal breakfast recipe — pancakes.
At first, pancakes were just not that interesting to me. Plain bread with plain sugar maple syrup. Meh. But as an adult, I discovered a much wider world of pancakes. Adding in bananas or pumpkin, nuts, chocolate chips — now that’s a delicious breakfast.
For these pancakes, I used whole wheat to make them a bit healthier, and I mashed a couple bananas to stir in. As I cooked them, I added in chopped walnuts to about half of them and a few dark chocolate chips to the other half. Yum! You can enjoy these pancakes the classic way, with butter, whipped cream, and/or maple syrup. Or, I prefer a healthier and more on-the-go preparation: folded in half like a taco, with peanut butter spread inside. Delicious and protein-rich!
The big plus of these pancakes is that they are really excellent to freeze and re-heat. Whenever I make them, I make a really big batch, enjoy a couple, and then freeze the rest. Just slide the pancakes into ziploc bags with a square of wax paper in between each one. When you’re ready to eat them, heat in the microwave for 45-60 seconds, and they’re ready. Amazing!
Whole Wheat Banana Pancakes from 100 Days of Real Food
2 cups whole-wheat flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk
2 tablespoons unsalted butter, melted
2 ripe bananas, mashed
Walnuts or pecans, optional
Dark chocolate chips, optional
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a hole in the center of the flour mixture and pour in the honey, eggs, milk, and melted butter. Whisk together thoroughly, but do not overmix. Gently fold the mashed bananas into the batter.
Heat a griddle or sauté pan over medium-high heat. Add pancake batter in small scoops (I use a 1/4 cup measuring cup). If desired, sprinkle a handful of nuts or chocolate chips on top. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
Note: For vegan pancakes…
- Substitute 2 tablespoons flaxseed and 6 tablespoons warm water for eggs. Stir together and let sit for a couple minutes until thick.
- Substitute soy or almond milk for milk.
- Substitute maple or agave syrup for honey.
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