Nothing beats lazy Sunday mornings with delicious homemade pancakes and coffee! I made this tasty dish this morning for my boyfriend. With lots of fresh fruit and a few substitutions, this recipe can be reeeeeeasonably healthy ;)
Whole Wheat Cinnamon Banana Pancakes
1 cup of milk (choose 1% or skim as a lower fat option)
1/2 tbsp of honey (optional)
1 large egg white
1 tbsp melted butter or non-hydrogenated margarine
1 cup of whole wheat flour (or half whole wheat, half all-purpose)
1 tbsp sugar (use a bit less if you are adding the honey)
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
pinch of salt (eliminate if you are trying to cut down on sodium)
2 ripe bananas, sliced (set 1/3 cup aside for garnishing)
1 cup fresh fruit (I used strawberries, raspberries and blackberries)
1. Pour the milk, honey, egg white and melted butter into a small bowl. Stir with a fork or whisk.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
3. Make a “well” in the dry ingredients and pour in the milk mixture. Add the sliced bananas (set 1/3 cup aside for garnishing) and stir until just combined. Don’t worry about getting all the lumps out – overmixing can result in tough pancakes.
4. Heat a large non-stick skillet over medium heat. Ladle the batter onto the skillet and cook the pancakes for a few minutes, until the bottoms are golden and bubbles appear on the surface. When the surface gets bubbly, flip the pancakes with a spatula and cook for another minute or two, or until they are golden on the other side.
5. Serve the pancakes topped with the remaining banana slices and fresh fruit. Drizzle with a little bit of maple syrup if you like, but if you are trying to cut calories this can be left out – the fruit adds a lot of sweetness and moisture to the pancakes already!
Yeilds 4 large pancakes (MORE than enough for 2 people to share!)