Cue the Jack Johnson song because I’m making banana pancakes. And you should, too. Actually, I’ve been making banana pancakes for over a week now and am convinced these pancakes are the best breakfast yet on Espresso and Cream. This recipe is loosely adapted from the buttermilk pancakes in my most recent cookbook obsession, Gourmet Today. I’ve been reading and cooking my way through it, recipe after delicious recipe, entirely shocked it sat unused on my shelf for almost a year.
What makes them so great? They’re fluffy and light, despite being made with whole wheat flour, and the addition of mashed bananas and cinnamon gives the sensation of eating banana bread without the 50 minute bake time. And my personal favorite part is that they’re just slightly sweet so they don’t send you into a sugar coma. Breakfast sugar coma? Gross.
Aside from making banana pancakes to start off our Saturday, Joey and I headed off to Minnesota to watch his brother Jason play football. It was a great weekend spent with J’s family and some of our friends from Bethel.
Whole Wheat Banana Pancakes
*1 medium ripe banana, mashed
*1 large egg
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. ground cinnamon
*1/2 tsp. vanilla extract
*1 Tbsp. sugar
*1 cup milk
*1 Tbsp. ground flax (optional)
*1 cup whole wheat pastry flour or all-purpose flour
Nonstick cooking spray
*In a large bowl, combine the banana, egg, baking soda, salt, cinnamon, vanilla, and sugar. Stir to combine. Add in the milk, ground flax, if desired, and flour. Stir until well combined.
*Preheat a nonstick skillet over medium heat. Lightly spray with nonstick cooking spray.
*Spoon batter, two pancakes at a time, into preheated skillet. Cook for 2 to 3 minutes, or until bubbles form in the center of the pancakes. Flip and cook an additional two minutes. Serve with sliced bananas and other desired toppings. (Peanut butter is my favorite)