Banana Pancakes

“Wakin’ up too early,

Maybe we could sleep in

Makin’ banana pancakes.

Pretend like its the weekend now…

We could pretend that all the time.”

I do. And I did last Tuesday night after a long day of work.

I threw on my comfiest lounge-wear and whipped up this batch of warm and delicious banana pancakes from my favorite nutritionist blogger, Healthful Pursuit. And as it just so happened, she had already provided single-serving measurements, plus a delicious maple cream drizzle to accompany a type of pancake I’ve always wanted to try!

And yes, they completely lived up to my expectations. I switched up Healthful Pursuit’s recipe a bit, though, adding in different flours+oats+cornmeal.

Cornmeal? Yes, Alton Brown, whom I adore because he explains the science behind cooking, swears that the best pancakes always feature a little cornmeal. I believe it, although I can’t tell you exactly why that is. He may have mentioned, but I may have forgotten.

That doesn’t matter though! Try this recipe out for yourself, either on a lazy weekend morning or for a yummy comfort meal after a hard day’s work.

Ingredients (5 small or two large pancakes, 1 serving)

Dry

  • 1 T coconut flour
  • 3 T whole wheat flour
  • 1 T oats
  • 1 tcornmeal
  • 1/2 t gluten-free baking powder
  • 1/2 t ground cinnamon
  • 1/8 t ground nutmeg
  • pinch sea salt

Wet

  • 1 egg
  • 1/4 cup water
  •  1 t powdered stevia
  • 2 Tunsweetened apple sauce
  • 1/4 t pure vanilla extract
  • 1/2 banana, mashed
  • Drizzle with Maple Cream

Directions

-Warm a flat skillet on medium-low.

-In one bowl, combine all dry ingredients. In another small bowl, combine the wet ingredients. Make sure banana is well mashed, unless of course you like to sink your teeth into a banana chunk every once in a while. If so, leave a few lumps. For thicker pancakes, omit 1 T water.

-Combine the two bowls of ingredients together. Blend well, but be careful not to overmix. For easy pouring (or pancake formation, really), you can transfer the batter to a small measuring cup with a pouring spout.

-Spritz the warmed pan with cooking oil. Pour pancakes into 4- or 6-inch rounds. Let the pancakes cook all the way through on one side before flipping. You’ll know they’re ready once you start to see bubbles forming on top, and when you can slide your spatula underneath without the cake falling apart. They should be golden brown in color. Each side takes about 3-5 minutes at a stable heat, but watch yours carefully.

-As each pancake finishes, remove the pancake and place on plate. I like to keep mine warm, so I’ll place another plate on top of the bottom plate. Don’t do this when they’re stacked, though, otherwise they’ll get smashed and you won’t have a fluffy stack to cut into later.

-Serve warm with your favorite syrup, maple cream drizzle (below), fresh fruit, or whatever toppings you like.

Maple Cream Drizzle

Ingredients (2 T, 1 serving)

  • 1 T full-fat coconut milk or almond milk
  • 1 T maple syrup
  • 1/8 t ground cinnamon

Directions

-Simply whip all ingredients together until well-blended. Microwave for 15 seconds if you like a warmer drizzle (this also helps the cinnamon blend better with the other ingredients, making it less chunky).

Advertisements

5 thoughts on “Banana Pancakes

  1. Pingback: Iced Cinnabon Pancakes – I Love Pancakes!!! « pattytmitchell

  2. Pingback: Mini-Pancake Appetizers | Collegiate Culinaire

  3. Pingback: Gingerbread Pancakes for One | Collegiate Culinaire

  4. Pingback: Mini-Pancake Appetizers | Collegiate Culinaire

  5. Pingback: Skinny Monkey Cookies | Collegiate Culinaire

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s