Whole Wheat Cinnamon Banana Pancakes
This weekend my mother said to me, “I was an awful cook when you were
little”. I admit, part of that statement is true, but there were actually
some things my mother made for breakfast that I loved. I was a bit of a garbage can as
a kid, eating anything and everything on my plate, unlike my little brother who
wouldn’t eat a thing. There were a lot of cereal mornings — I mean a lot. BUT, there were
also those mornings when my mother would muster the energy to make
fresh muffins, omelets and my favorite, pancakes. Somehow those times seemed so important and someday I want Kenya to have nostalgic breakfast
memories of his own.
Yesterday morning I whipped up his first batch of pancakes. I didn’t
want them to be out-of-the-box Aunt Jemima style, but I also had a busy morning, so
they had to be quick.
This recipe is a perfect option. In minutes I had delicious pancakes
that he could hold and much on while I ran around trying to get our
morning started. If you know you’re really going to be in a
hurry, you could also mix the dry and wet ingredients in separate bowls the night before and combine them in the morning.
Whole Wheat Banana Cinnamon Pancakes (Makes 16 Mini Pancakes)
1 Cup Whole Wheat Flour
1 Tsp Baking Powder
1 Tbsp Wheat Germ
1/2 Tsp Cinnamon
1 Egg
1 Cup Whole Milk
1 Tbsp Oil, plus more for greasing the pan
1 Banana, sliced
1. Whisk the first 4 ingredients in a large bowl.
2. Whisk the egg, milk and oil in a separate bowl.
3. Pour the wet ingredients into the dry ingredients and whisk until
combined.
4. Heat a non stick pan or a griddle to medium heat. Pour a little oil
(or butter) in the pan and take a paper towel to evenly coat the pan
(make sure not to overly grease the pan).
5. Pour 1-2 tablespoons of batter into the pan to make one pancake and
let it cook until tiny bubbles start appearing and it firms up. You can make
several pancakes in the pan at once.
6. Place 1 or 2 bananas on top of the pancake. With a spatula,
gently loosen the pancakes and flip them over. Continue to cook until they appear
firm and cooked through.
7. Cool and serve.
*Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.
We used these to make this recipe:
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Could you use flax seed oil for this??
No because its not a cooking oil
Catherine,
You may not see this before tomorrow. But, would it be okay to use almond milk in this recipe? I’m going to try and do it tomorrow morning. Thanks!
Yes you can
Thanks for your response! It worked out perfectly.
Looks like a good choice. With something like that, you should be able to easily clamp it in place using some small alligator clip and stand. That sure would be nice.