Tuesday, April 27, 2010

whole wheat banana cinnamon pancakes

We ate a lot of good food on our most recent trip to the cabin but one of the yummiest things were these banana pancakes that Erin made. They were so good and I've made them several times since with one or two of my own changes. I've found that they're a great alternative to banana bread for your over-ripe bananas. My favorite way (and if you ask me, the ONLY way) to eat these is with a healthy spread of natural creamy peanut butter. Bananas + peanut butter = true love.
2 1/4 cups whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/3 cup milk
1/2 cup melted coconut oil
1 1/2 cups water
1 teaspoon vanilla
2 Tablespoons Agave Syrup
2 bananas

Whisk together the flour, baking powder, salt and cinnamon and set aside. In a large bowl whisk together the eggs, milk, oil, water, vanilla and agave until frothy. Mash up one banana and add to egg mixture. Chop up the other banana (I don't like big chunks so I cut up really small) and set aside. Lightly stir in dry ingredients until just combined and then stir in the chopped banana.

Using a 1/4 measuring cup, cook over medium heat on a skillet with melted coconut oil (or butter) until you see small bubbles and then flip over and continue to cook until lightly browned on both sides.

9 comments :

  1. Love your writing and watching your adorable son growing! So if you want to make this pancake breakfast totally healthy, cut the oil to 1T (olive oil is best) and adjust the flour for the right consistency. To make healthy syrup, add natural maple flavoring to the agave. Also make sure your peanut butter is free of added sugars (corn syrup) and oils. Most health food stores have self-serve grinders where you can grind your own fresh peanuts-only-butter or you can process peanuts at home in a food processor. Happy healthy eating!

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  2. you could also sub in some yogurt for the oil (and some of the milk.) your pancakes will be a wee bit healthier and a whole lot fluffier!

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  3. I use Safflower (expeller pressed) oil in mine and thats a bit healthier than regular vegetable oil! Mmmm.... I can taste them in my mouth right now! I need to grind some more wheat today so I can make them again! Glad you enjoyed them!

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  4. I really like that recipe... I think it's mine. I, also, use expeller pressed oil for healthier pancakes. They also make wonderful waffles. I love the idea of putting peanut butter on them!!!

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  5. I agree with the pb and the nanner p-cakes. can't wait to try these!

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  6. These sound pretty healthy to me! Can't wait to try them!

    www.wholefoodforthewholefamily.blogspot.com

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  7. I've been wanting to try this recipe since you posted it. Made them this morning for my little guys and ended up substituting 1/4 of natural applesauce for 1/4 cup of the oil, and it worked great. I ended up having to add between 1/4 to 1/2 cup more of milk to get the right consistency for the batter. Also, to cancel out the healthy factor of using applesauce in place of oil, I added some chocolate chips, because that's how my boys roll. They LOVED these pancakes. This recipe is a keeper!

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  8. I used low fat mik, no oil, and used egg whites. Added cinnamon. Didn't use syrup. Use cool whip along with mixed berries simmered on top of the stove. Used the berries and cool whip as toppings.

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