This is really a recipe reboot. Almost 2 years ago I whipped up my first ever batch of Quick Whole Grain Banana Pancakes. Since then we’ve made them a billion times. No. Really. I’m not exaggerating at all! OK, maybe I am. A little. But seriously.. this is one of our morning go to’s and it’s quick enough to do on a workday. The leftovers (if there are any) are easily thrown in the freezer and popped in the microwave for an even quicker breakfast when you are on the run.
We’ve recorded ourselves making the basic recipe. Then turned it into chocolate cakes. We also use the batter in the waffle iron and we even made a dipping sauce! Today we tweaked the basic formula a little swapping chocolate almond milk for skim and cinnamon for the nutmeg. Then we added those famous frozen wild blueberries for a twist.
I’ll post the recipe below exactly how me made them today but have fun with it and make it your own. The formula of dry to wet ingredients works perfectly.
Oh! and I almost forgot the best part… The Little Guy’s quote this morning and I’m NOT making this up… “oh mom… they’re so good. I can’t stop eating them.” :)
- 1 overripe banana mashed
- 1 egg
- 1/2 cup (4oz) chocolate almond milk
- 3/4 cup (90g) whole wheat flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- About 1/2 cup frozen wild blueberries
Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.
In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.
I do the wet and the Little Guy does the dry ingredients. :)
Using a soup spoon (what we call our tablespoons) pour the batter by the spoonful in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. The batter is thick so just spread with the spoon. If you like a thinner batter add a splash more milk.
Sprinkle the desired amount of blueberries on top pressing in a bit with the spoon.
Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Just peaked underneath for a light brown color, then flip.
Have I ever told you breakfast with the little guy is by far my favorite time of day. :) I went a little picture happy…
Today we got 8 pancakes. Normally we get 8-10 depending on how big we make them. I calculated the nutritional info for the original recipe based on 9. I’ll do this one for 8 and give you the per cake estimated figures. These are a little higher because of the almond milk and blueberries. The orginal is about 60 calories a cake. (1 WWP)
|Servings||Amt per Serving|