Pancakes are somewhat of a sacred meal in our house, meaning that they are revered above almost any other food. If my husband or I come back from a run, what do we crave? Pancakes. A busy night of soccer practice and Kung-Fu class? Pancakes it is! We rotate between a few favorite recipes, but usually land on either Whole Wheat Oat Pumpkin Pancakes or a giant Baked Whole Wheat Peach Pancake.
We used to be full-on white flour devotees but, over the years, took baby steps to incorporate whole wheat wheat flour into the batter. Well, until I discovered my favorite whole wheat pastry flour. Then it was all whole wheat, all the time.
Awhile back, I made some whole wheat banana waffles, which got the thumbs-up rating from my family. I don’t know what took me so long to make a pancake version. It seems like such an obvious idea, considering our devotion to “all things flappy jack”.
In went the bananas and whole wheat flour, and then a good dose of ground flaxseed meal, which we keep on hand for smoothies, muffins and my husband’s penchant for bowls cereal that include every nut, dried fruit and seed in the pantry.
Ground flaxseed meal, which we keep on hand for smoothies is so easy to throw into baked good and smoothies, and it provides a good hit of those all-important omega-3s. And I promise that you won’t even be able to taste them.
We like to dogpile our pancakes with fresh fruit, raw nuts and pepitas, along with a drizzle of maple syrup, but they are just as good with just a little syrup, maple or otherwise.
Other healthy brunch recipes:
Cookin’ Canuck’s Pancetta & Mushroom Crustless Quiche
Cookin’ Canuck’s Sweet Potato Hash with Creamy Avocado Sauce
Mom Loves Baking’s Healthy Breakfast Tart
The Clean Dish’s Quinoa Muffin Frittatas
Gimme Delicious’ Spinach Omelette Crepes
- In a large bowl, whisk together the whole wheat pastry flour, ground flaxseed meal, cinnamon, baking soda, baking powder and salt.
- In a medium-sized bowl, mash the bananas with the back of a fork. Whisk in the eggs and maple syrup until smooth, then whisk in the milk.
- Pour the banana mixture into the flour mixture and stir to combine.
- Heat a nonstick skillet over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.
- Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
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