I have no story to tell you, except that I was looking for a good-for-you pancake recipe online–one that was big enough to ensure lots of leftovers I could use for breakfast on school days–and found on on 100 Days of Real Food that seemed like a great start. (Bonus? All you need is one big bowl, a whisk, and a griddle.) Pancakes, like French toast slices, are easy to freeze and reheat–just separate them with aluminum foil, slide them into a plastic bag and freeze. When you’re ready to reheat, just take out as many slices as you need (don’t skip the foil step, or else the pancakes will all stick together and you’ll find yourself saying very non-morning-appropriate words as you throw the mangled mess into the garbage) and pop them into the toaster. Voilà–breakfast is served.
Whole Wheat Banana Blueberry Pancakes (adapted from 100 Days of Real Food)
- 2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon–use a little more if you dig the taste of banana bread
- ½ teaspoon table salt (not the kind with iodine–it gives the food a metallic taste)
- 1 tablespoon honey
- 2 large eggs, lightly beaten
- 1 ¾ cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 ripe bananas, mashed
- 1 cup fresh or thawed frozen blueberries
- coconut oil for frying (or butter, but pancakes will be softer)
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Make a well, or hole, in the center of the flour mixture, and add the honey, eggs, milk, and melted butter. Whisk together until just combined (over mixing will result in pancakes with the texture of hockey pucks). Gently fold the mashed bananas and blueberries into the batter with a spatula.
Heat a griddle or large pan over medium-high heat. Add about a 1/2 teaspoon of oil, making sure the surface of the griddle is coated. Using a small soup ladle, add pancake batter to the griddle. When bubbles appear and the edges of the pancakes begin to brown, flip them over (you may want to flatten them just a little). The second side won’t take as long to cook as the first.
Serve with maple syrup (if you don’t use the real stuff, try it. We use a store brand, which is cheaper than the fancy schmancy stuff, but it still comes straight out of a tree), and maybe some more fruit on the side. Try to leave a few for leftovers, if you can.
P.S. This is a great recipe to make if you have any little kids lying around–simple whisking, egg-breaking, and milk pouring are all child-friendly tasks. Just keep them away from the griddle or pan when you’re frying, of course.