I spend my week days organizing healthy meals and snacks, avoiding alcohol like the plague, and getting in all of the key food groups. However, come Friday at 5:00pm, all bets are off.
Hey, you only live once, right? Friday night happy hours, Saturday afternoon beer and oysters, and {of course} brunch.
This weekend I went a different route than the usual eggs, biscuits and fruit. And it was a great decision, I might add, because these pancakes are really the gift that keeps on giving.
Whole Wheat Banana-Blueberry Pancakes
These pancakes are so fluffy and just slightly sweet, thanks to the honey, bananas and blueberries. Topped with just the tiniest bit of maple syrup, these pancakes are pure bliss.
{This recipe is adapted from 100 Days of Real Food}
Ingredients
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 unsweetened vanilla almond milk
2 tablespoons olive oil
2 ripe bananas, mashed
butter or light butter alternative for frying
100% pure maple syrup for serving
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, almond milk, and 2 tablespoons of olive oil. Whisk together thoroughly, but do not overmix.
Gently fold the mashed bananas into the batter with a spatula.
Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle, then drop in blueberries.
When the pancakes have begun brown on the bottom, flip them over to cook the other side.
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As noted in her blog post, these are perfect for freezing! I was excited to read this because Ross loves nothing more than high sugar breakfast items during the week {blueberry muffins from the bakery, apple turnovers, everything bagels}, so this is a nice alternative that's lower in sugar and includes whole grains.
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