It’s the weekend!!!
My weekend doesn’t start until Sunday but for most normal working people you get two days off before another round of work work work and I’m jealous. Mostly I’m jealous because you get to sleep in, which for some reason I have an inability to do even on Sundays and holidays. Hmm. I guess it’s because I always feel extra motivated to cramp in as much of my hobbies and personal favourite activities on my free days that my body just jolts awake on its own at 6 or 7 in the morning.
Making “special” breakfasts for the family is included in that list of course. I’ve waxed poetic about how breakfast is my favourite meal of the day but the reality is for 6 out 7 days of the week I eat stuff that’s a pretty far cry from the breakfast food I’ve shared on this blog. Those on-the-go, put-whatever’s-available-into-a-sandwich types of breakfasts. And it’s not that I’m complaining (as long as I get my coffee) but it’s kind of nice to get to start your day with something that’s delicious and doesn’t feel so rushed.
So pancakes. Pretty common stuff right? Since I started making pancakes from scratch the very idea of buying a mix from the store just started seeming ridiculous. I just don’t see why you would need to, given that homemade pancakes are literally one of the easiest things that can come out from your kitchen.
Think about it this way: With homemade pancakes, you have full control over what goes into the mix. Boxed mixes have been process and have preservatives and added sugars in it, so as far as healthy alternatives go, my vote goes to homemade. For one thing, you can use whole wheat flour instead of plain white flour, and you can also control how much sugar your pancakes have. It’s not like you need a lot because you’re going to be slathering on the syrup and the butter/spreads and the chocolate and whatnot, amiright? I have never anyone who would eat their pancakes… naked.
So these pancakes are actually a “healthy” version, but they’re certainly the best I’ve made so far. And believe me I’ve tried a fair share of them and most of them just fail in terms of texture and flavour. This banana pancakes recipe is my favourite because it yields a nice soft and fluffy pancake with a distinct banana flavour which I love. It has no butter and sugar in the mix itself so I highly recommend using overripe bananas to push a bit more sweetness to the pancakes. The texture and fluffiness is attained thanks to egg whites and buttermilk.
I highly recommend eating it with maple syrup and/or peanut butter PLUS slices of banana and walnuts/pecans to make it heartier. The pancakes do taste pretty great on their own though I imagine that people who are used to eating their pancakes on the sweeter side will want to really deck these pancakes to their hearts’ content.
Stack ’em up and devour all that fluffy banana goodness, why don’t you?
- 1 cup whole wheat pastry flour (or use all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed very ripe bananas
- 1 cup buttermilk
- 6 egg whites (about 3/4 cup)
- ½ teaspoon pure vanilla extract
- 30 grams pecans, toasted lightly and chopped (optional)
- 1. In a bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 2. In another bowl, whisk together bananas, buttermilk, egg whites, and vanilla until combined. Whisk the dry ingredients into the liquid until well-combined. Fold in the toasted pecans, if using.
- 3. Heat a non-stick pan or pancake griddle over medium heat. Work in batches (or make one pancake at a time if using a skillet only) and drop ¼ cup measures of batter onto pan to form pancakes. Cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
- 4. Flip pancakes and cook the other side until golden brown and pancakes are cooked through, about 1 minute.
- 5. Serve with honey or maple syrup, sliced bananas, and toasted nuts. Chocolate syrup, or any topping of choice really!
Have a great weekend, everyone! 🙂