Banana Pancakes
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Ah, Saturday morning pancakes. Pancakes mean the morning will be slow and cozy. We make extra coffee and keep our pajamas on as long as possible. I love pancakes, but I don't love starting my day with sugar and simple carbs. So, we have a few staple pancake recipes that are nutritious, filling, and delicious. This is the recipe I make the most often, probably because we always seem to have a surplus of bananas around begging to be used. I also love that my kids usually eat one pancake (they are four) and then they're full. The kids like their pancakes with pure maple syrup, my husband and I usually add almond butter and some fried eggs. Now THAT is a hearty breakfast!
Oh, you also might be wondering about the use of spelt flour. I love using spelt flour in baking. It's easy to substitute for all-purpose flour and is much easier on your digestive system! It also contains protein and minerals. Read more here.
Banana Pancakes
20 min, serves 3-4
- 2-3 bananas (medium sized)
- 1 1/2 c milk (can use non dairy milk)
- 2 t olive oil
- 2 t vanilla
- 2 T ground flaxseed (or 1 egg)
- 2 t baking soda
- 1/2 t cinnamon
- 1 1/2 c spelt flour
- Place peeled bananas in medium bowl and mash with fork until there are no big chunks (also, if you don't like any chunks, you can throw the bananas and milk in a blender and blend until smooth)
- add milk and olive oil and stir to combine
- mix dry ingredients in separate small bowl and fold into wet ingredients
- heat preferred oil (I usually use butter or coconut oil) in nonstick skillet. Once oil is heated, pour scoops of batter (about 1/3 cup) onto skillet. Flip when you can see the edges starting to firm up.