Before I go into detail on this newfound deliciousness let me give you a little background. I haven't always loved breakfast. I ate it because I had to and there wasn't anything special about it. At some point in my life, I'm not really sure when, I started to appreciate breakfast in a whole new light. (I'm quite positive my dad's love for this meal had something to do with it, afterall... I am like him in almost every other way!) I think my extreme passion for health and fitness started to develop about the same time and the rest is history. I started coming up with healthy but tasty breakfast options ranging from gluten free pancakes to different varieties of oatmeal and hot cereals. Creating new items and experimenting with flavors was something that I really started to enjoy and become excited about. Now don't get me wrong, I don't ALWAYS go for the most healthy thing I can come up with. Sometimes you just have to go for it and enjoy yourself and if you're going to do it, do it big! As long as it's not an every day thing it's OK! :)
So here it is... banana pancakes, not the most healthy but I put my own little twist on it and made it a little bit better for us!
Here's the recipe that I used:
Adapted from LivLifeToo
Banana Pancakes
1 cup rye flour
1 cup white flour
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon (more or less depending on preference)
1/2 tsp freshly grated nutmeg (oh so delicious)
1/4 cup brown sugar
1 egg
1 1/2 to 1 3/4 cups almond milk
1 tsp vanilla extract
2-3 large ripe bananas, diced
2 Tbsp olive oil
Dried unsweetened coconut
Toasted walnuts
In a large bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Mix these ingredients up so they're well blended. In a smaller bowl combine the milk (start with 1 1/2 cups, more can be added if necessary), brown sugar, egg, vanilla, and oil and whisk.
Slowly add the wet ingredients to the dry ingredients and continue to whisk making sure to break up any chunks of dry flour that form. If batter seems too thick and a little more milk to thin it out and whisk until it's smooth. Add the bananas and gently fold them into the batter.
Heat a skillet to medium... I set mine around 300-350 degrees. Pour the batter onto the skillet to desired size and sprinkle the dried coconut on the uncooked side. Trust me... coconut with banana is amazing! Cook until golden brown on the bottom before flipping! These pancakes take a little longer to cook and the extra time is essential! Don't rush it, keep the temp a little lower and let that batter in the middle start to set a little before the flip, you'll be happy you did! The bananas will be perfect and the flavors you'll find on your tongue won't leave you disappointed!
Gather up your family and friends and serve up those hotcakes with some toasted walnuts and pure maple syrup! A good cup of coffee goes along great as well! Remember... cooking is an experience to be shared with those you love. Build your relationships and enjoy the company while getting a little treat for your body as well!
Have a great day!
Melissa
