There’s something wonderful about a pancake breakfast on a relaxing morning when there’s nothing much the agenda other than kicking back and enjoying time around the table with family and friends. Gathering everyone together for a meal and especially breakfast might seem like an impossible task in your home, but try whipping up a batch of pancakes and see what happens.
First things first – forget those pancake mixes in boxes. Just add water and VOILA! Pancakes! Seriously?
No! No! No!
Okay. I understand it’s so easy to make pancakes that way and you can have them anytime you want, but but they’re just ordinary and rather tasteless substitutes for the real thing. And they’re no longer special. Pancakes are just another breakfast. And because they’re made from a mix and not with real, fresh, natural, whole ingredients, those pancakes might taste good to you, but they’re never really, truly satisfying. It takes more to fill you up, so you always end up eating more. If you really want a tempting and satisfying breakfast that will save your waistline (and everyone else’s), toss the mix and go for homemade pancakes.
Here’s my favorite recipe – Banana Oat Pancakes. These pancakes are fluffy, naturally sweetened and made with 100% oat flour, so they’re gluten-free. They’re fairly easy to make, but they will take a little more time than most pancakes from a mix. This is why you reserve them for lazy Sundays or holiday mornings.
Scant 1¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
2 tablespoons coconut oil or butter, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon honey or maple syrup
1 cup oat flour*
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
Beat in the eggs. (If your coconut oil goes back to its solid state at this point, warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not over mix!
Let the batter sit for 10 minutes. You can thin out the batter a bit with a touch of unsweetened almond milk or water, if you wish.
Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven. Makes 8 pancakes. Serve with sliced bananas, chopped walnuts, real maple syrup or natural almond butter.
You can also make your batter the night before and thin a bit the next morning with a splash of unsweetened almond milk or water. These pancakes also freeze really well, so double or triple the batch. 🙂
*To make your own oat flour, pour one cup of old fashioned oats (not instant) into a food processor and process until it is ground well.