If you go back through my “breakfast” archives you may remember that I’ve had a long struggle with being an early morning eater. Andy always urged me to get something into my body right away and I just could never get into it. (I needed a good hour or two to work up an appetite.) Then I got pregnant and if I could even make it through the night without getting up to eat something it seemed like a huge achievement. (I find that a 3 AM glass of milk helps a lot with those mid-sleep hunger pangs.)
Anyway- I’ve been a loyal breakfast eater for the last 9 months and lately it has been all about pancakes. I can’t get enough of them. I seriously have been having them sometimes for breakfast and dinner because they just sound so darn good to me all the time. The good news is- I’ve been making my favorite recipes with whole wheat pastry flour which results in a perfectly fluffy pancake that is maybe a little better for me so I don’t feel so bad.
I’ve been experimenting with adding fruit to the batter and last week came up with this delicious concoction which pretty much tastes like a fresh slice of banana bread, (with lots of maple syrup of course!) They are equal parts fluffy and flavorful with a bit of sugar and spice as well as some mashed banana of course. Best part is- the batter is totally save-able for up to a week in an air-tight container. (Which works well for when I want to eat these throughout the whole day!)
If you love my Best Banana Bread Recipe, you’ll love these pancakes!
PS- I’m 39 weeks today!!!
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 banana mashed
- 1/2 teaspoon vanilla extract
- Head a skillet or griddle over medium/low heat.
- In a large bowl, whisk together the dry ingredients and spices. Add the oil, buttermilk, egg. vanilla and banana and stir together until well combined with no streaks of flour.
- Butter or spray the skillet/griddle and scoop batter onto hot griddle, cooking until bubbles form and pop on each pancakes and bottom is golden brown when lifted.
- Serve with butter and maple syrup*
*toasted pecans would also be an amazing addition.