Basic Pancakes
I’m a pancake kind of girl. I grew up making a chocolate chip version every weekend with my mother. They were inspired by my favorite breakfast spot as a kid, IHOP. In my 20’s, while living in New York City, I used to love meeting friends for brunch at The Royal Canadian Pancake House. Their menu featured pancakes with just about any combination of sweet or savory ingredients. But it was best known for serving the mother of all pancakes, a 17 inch diameter cake. Basically the size of man hole covers, these jacks came three to an order and I NEVER saw any one or group finish them. Like mother like daughter, Scarlett has inherited my appetite for cakes. We eat them easy twice a week. I’ve got to admit, I don’t always make them from scratch.
During the week, I use Arrowhead Mills Multigrain Pancake & Waffle Mix. I love the grainy, fluffy pancakes it whips up and I usually make extra so I can put the excess in the refrigerator for the mornings we’re trying to get out fast for school. I can re-heat those babies in the convection oven lickety split.
On the weekends, it’s a different story. I love to whip up big breakfasts and my favorite are these yummy banana pancakes.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup spelt flour
- 2 tablespoons ground flax
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup of unsalted butter, softened
- 1/4 cup of sugar
- 2 eggs
- 3 ripe bananas, peeled and smashed
- 1 1/2 cups milk
- 1/3 cup fat free or low fat plain yogurt
- 2 teaspoons vanilla extract
- 2 tablespoons agave
Method
Mix both flours, flax, cinnamon, baking soda and salt in a bowl and set aside.
Cream together butter and sugar in a large bowl.
Add eggs, beating well after each.
Stir in bananas, milk, yogurt, vanilla and agave until combined and then fold in the flour mixture.
Warm your griddle with a tablespoon of butter and then pour 1/3 cup of batter onto pan.
Cook 2 to 3 minutes, or until they bubble on top. Flip and cook another few minutes.
Serve warm with agave and then prepare for a carb coma.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
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