It's raining, kinda chilly, and I've got nothing to do. To me, this is a sign that I should not get dressed and should make pancakes in my slippers. It's also almost Passover, so bring on the chametz baby!
Though typically a breakfast food, you'll enjoy this healthy version at any time of day. Add ice cream to make it not so healthy and serve for dessert.
This recipe is just as easy as making them from a box, so toss away the preservatives and increase the taste factor by preparing these bad boys from scratch.
What you'll need (for about 10 good sized pancakes):
2 cups whole wheat flour
3 1/2 teaspoons baking powder (not soda!)
1/2 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1 1/2 cups almond milk
1 egg (can be replaced with an extra banana to make it 100% vegan)
3 tablespoons oil
1 banana
1 cup fresh or frozen berries (I used blueberries and raspberries)
corn syrup - for topping!
What to do:
- Combine all dry ingredients in a large bowl
- Mash banana, add wet ingredients, and mix together with the dry bowl
- Stir well, ensuring all flour pockets are destroyed (yes, DESTROYED)
- If batter is too runny, add flour
- If batter is too thick, add more milk (pretty easy, right?)
- Add fruit of your choice and/or chocolate if you must
- Heat pan (medium to high heat) and add a bit of butter or oil
- Spoon batter into pan and flip when the edges start to harden (typically, the flipping point for pancakes is bubbling but the whole wheat kind of kills that part)
- Keep pancakes in the oven until you're ready to serve
I'm sure you've made pancakes before, and if not, you'll get the hang of it. Don't get discouraged by the first one - they tend to suck. Serve with your favourite syrup and coffee.
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