It's been awhile since I did any recipe sharing; I just realized I've talked about making pancakes every weekend, but haven't shared that recipe. My kids aren't fans of anything being 'in' their food. For example: raisins = good, oatmeal = good, oatmeal with raisins in it = bad. Pancakes are no exception. I'm a huge fan of banana pancakes, so I mashed 'em up into a basic recipe and the kids have no idea. They love them so much that it's nice and quiet in the house while they're eating and I can actually sit and enjoy my Sunday coffee in relative peace. I love this weekly ritual.
You can add the walnuts into the batter if you don't have kids/picky kids, or sprinkle them in to your own 'cakes as the first side is working on the griddle - that's what I do for mine, because I still haven't warmed them up to the idea of 'things' in the pancake. I also double the recipe most weekends and cook up a bunch to freeze so that we can pop them in the microwave for an easy weekday breakfast. If you're feeling extra fancy, try the vanilla maple glaze over at How Sweet It Is to top them off!
Whole Wheat Banana Walnut Pancakes (makes about 10)
- 1 1/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- 1/4 cup ground flaxseed
- 1 cup milk
- 1 large egg
- 2 mashed bananas (about a cup)
- 1/3 cup walnut pieces
Preparation
1. In a large bowl, combine dry ingredients. In a medium bowl, whisk milk and egg. Pour milk mixture into flour mixture and stir until just combined. Fold in mashed bananas until just mixed.2. Preheat a griddle or large skillet over medium heat. (Adjust the temp as you go, if you're cooking a double batch, you might need to turn it down a bit.) Mist with cooking spray (or brush with melted butter) and drop batter by 1/4 cupfuls. Cook until underside is golden (usually when some bubbles start to form on top), 2 to 3 minutes. Flip pancakes and cook until browned on other side, about 1 minute longer.
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