Yes, it was a busy day in my kitchen... But I enjoyed every minute of it, and now, even if I don't feel like cooking, there will be something in the kitchen ready to eat...
This morning, it took just 10 minutes to throw these pancakes together (since the batter was already made), and my husband and I got to enjoy a splendidly sweet little breakfast together before he had to go to work (working for the third full day this week, which is a small - but definite - improvement).
(Makes 8-10 Pancakes)
2 very ripe bananas, mashed
1 cup white whole wheat flour (I like King Arthur brand flour)
2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of ground nutmeg
1 cup soy milk
1 tbsp. maple syrup
(and you add walnuts, pecans or even chocolate chips... extra yummy...)
First, sift together the flour, baking powder, cinnamon and nutmeg. Add the flour mixture to the mashed banana and stir until the flour is moistened. Then add the milk and syrup and stir until the batter is smooth. Cover and set aside for 1 hour (or overnight in the refrigerator).
Heat a large non-stick skillet over medium heat and melt a small amount of butter into the bottom (this will give you those nice crispy edges on the pancakes). Cook the pancakes in small batches, using 1/4 cup of batter per pancake. Cook for 3-4 minutes (or until bubbles begin forming on the surface), and then flip and continue cooking for another 3 minutes.
Serve drizzled with maple syrup (unless you used chocolate chips, and then that should be sweet enough even for kids).
Per serving (2 pancakes): Approximately 200 calories, 5 g fiber and 7 g protein.
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