I love when I can eat a breakfast that feels indulgent but is actually pretty healthy. It totally makes my day go right! So when I saw this recipe, my first thought was, well actually my friend Joy because of her deep and passionate love for granola, and also excitement for a new pancake recipe that I could feed to my kids (and myself) that is good for them also gives them a small helping of fruit without them knowing about it. My kids love fruit but it’s always good to have more, right?
My other little trick is I usually double my recipe when I make pancakes and waffles and whatever is leftover I put in the freezer for school mornings. It never seems to fail that my kids want cereal on the weekends and pancakes during the week when I don’t have time to fix them.
So this last weekend I made pancakes one morning and waffles the next (the waffle recipe you can find here, I made them this time with buckwheat, oats and spelt and they were delish!) so now my freezer is well stocked. Oh and the kids hardly ate any of them fresh but I know, tomorrow morning, they will want pancakes for breakfast when they have only 1/2 hour to eat, pack a lunch, get dressed and get out the door.
If you are new to my blog, I will mention here that I do grind all my own flour (my husband calls me the little ten hen), it sounds like madness, I know, but I have this awesome fancy grinder that is so fast I think I only add about an extra minute (and in that I am including the time it takes to walk over to my grain buckets, remove the lids and scoop out the grain with the actual grinding time) to my baking times and we get this amazing, fresh flour. If you have never had anything made with fresh flour, let me tell ya, it tastes amazing! People usually can’t believe they are eating whole grains the first time they try it. It’s not nearly as heavy as when you purchase whole grain flours at the store. In fact, I recently experimented with weighing my flour and to equal the weight of all-purpose flour I had to use 1 cup+ 1/4 cup + 4 tablespoons of my freshly ground stuff!
Anyway…The kids did love these pancakes though and there was no mention of the bananas, they just gobbled them down. That’s when you know you are successful at feeing your kids ‘health’ food. When they eat it without comment and then ask for a second helping.
I served them to the kids just with maple syrup but mine I served as you see in the picture, with plain greek yogurt, granola and drizzled with raw, local honey – oh and some fresh blueberries are really good on there too.
- 1 egg
- 1 cup flour (I used a mixture of spelt, oat and rice but you can use what you have on hand)
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 bananas, mashed
- ½ cup (or more if you want it!) granola for topping
- honey for drizzling
- ¼ cup greek yogurt
- Mix everything together in a medium bowl.
- Allow to sit for 15-30 minutes if you can stand it. This makes the batter nice and fluffy.
- While the batter is resting, preheat your griddle or pan or whatever you are using, to medium heat.
- Using a ¼ cup measuring cup, pour scoops of the batter onto the hot griddle, cook for a couple minutes, until the edges look cooked and there are bubbles in the middle. Then flip over and cook the other side until done.
- Repeat with remaining batter until it's all been used up.
- Serve warm with your preferred toppings.
#bananaandgranolapancakes #healthypancakes #healthypancakerecipe #bananapancakes
Adapted from: http://mybizzykitchen.com