I got the idea for these pancakes from a magazine a few months back. I wanted a way to make them a little on the “healthier” side, if that’s at all possible for pancakes! If it’s one thing I miss a lot since our whole world just changed from the birth of our second child it’s making breakfast. I was always a breakfast girl because believe it or not I used to work out faithfully 3-4 mornings a week which meant veggie egg white omelets were cooked up daily in my home! Again something else I used to do before the kiddo’s came along. Then it became about them and making fun pancakes, french toast sticks and egg creations! Then I got pregnant with my second child, we moved and my daughters favorite breakfast became nutrigrain bars and cookie monster cereal. I need to get back into BREAKFAST mode and start cooking up these babies again!
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup almond milk
- 2 tablespoons vegetable oil
- 2 ripe bananas, mashed
Instructions
- Combine flour, white sugar, baking powder and salt.
- In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat oil on a griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve with maple syrup and sliced bananas.
Mmm, kids are all grown, but still love the looks of this one. It’s now on my “must make” list of recipes!! Thanks.