it’s saturday, so i figured i’d post about everyone’s favorite weekend morning breakfast… PANCAKES.
there isn’t always time to make them on weekdays and we’ve kind of made it a saturday morning tradition around our house. this morning was the first time the little she helped me make them. i pulled up a chair for her to stand on and she helped me mash the bananas and stir the batter. i have now hopefully started her own little obsession with The Spatula. just like mommy.
not only are these pancakes the fluffiest i have ever made, they are also healthy. they’re made with whole wheat flour, ground flaxseed, honey, yogurt… lotso good stuff. it’s so great to be able to give these delicious pancakes to my family (as the little she chants “pancakes! pancakes!”) and know that they are good for her.
WIN for mommy.
note: this recipe makes a lot of pancakes, so i finished off all of the batter and froze the leftovers. see below for instructions.
fluffy banana oat pancakes
recipe adapted from simple bites
(makes about 25-30 small pancakes)
1 cup oat flour (or old-fashioned oats)
3 cups whole wheat or all-purpose flour
1 tbsp ground flaxseed
1 tbsp wheat germ
1 tbsp plus 1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
2 cups milk (you can use low-fat or whole milk)
1 cup vanilla yogurt
3 tbsp canola or grapeseed oil
1/3 cup honey
1 1/3 cups ripe, mashed bananas (3-4 medium sized)
2 eggs, lightly beaten
1. if you’re using oats and not oat flour, put the oats into a food processor and process until the mixture is very fine. in a large bowl, whisk together the dry ingredients: flour, ground oats, flaxseed, baking powder, baking soda, cinnamon, and salt. set aside.
2. in a second large bowl, combine the milk, yogurt, oil, honey, mashed bananas, and eggs. hand whisk until thoroughly combined, but do not beat.
3. make a well in the center of the dry ingredients. pour the liquid ingredients into the dry ingredients and stir until well incorporated. again, do not beat mixture. just stir until moist & combined.
4. turn your griddle or pan up to medium-low. grease with cooking spray, oil or butter (the flavor that the butter adds is amazing & it makes the edges a little crispy) – this is key, otherwise the pancakes will blacken on the outside. add batter to the griddle using a 1/4 cup scoops (don’t make them too big or they can blacken easier). cook until they are browning on the bottom and the tops have just begun to bubble before flipping.
5. pancakes can be kept warm in a 150 degree oven on a cookie sheet while you are making the rest. serve with your favorite maple syrup or honey (but these pancakes are so gloriously delicious, i think they can be eaten with no syrup at all).
*to freeze leftovers:
cool completely. place pancakes in freezer bags (i like to use the freezer press-n-seal wrap) in twos. to reheat, warm in a toaster, toaster oven, or microwave.