I pre-ordered the 100 Days of Real Food cookbook, immediately started reading it, and then took a good month or so before even trying a recipe.
Such is life.
Luckily, I picked a GREAT one to try first. I made a couple of subtle changes (shocker, right?) but I followed 98% of the recipe and couldn’t be happier.
Also, I just happen to be married to a genius. After dinner he says, “You know what would be good on these? Peanut butter.”
Damn straight it
would was. I wrapped up the leftovers and popped one in the toaster this morning for breakfast. Instead of syrup, I melted a tablespoon of PBC Dark Chocolate Dreams. (Peanut Butter & Co. for those not (currently) addicted. The only reason a person should have for never having eaten this peanut butter is if they’re allergic to peanuts, and even then it might still be worth it)
Best. Breakfast. Ever.
Just a couple notes on our preparation:
- Lisa uses King Arthur organic white whole-wheat flour in her recipe, but I used TJ’s Whole Wheat and it was just fine.
- I used 1% milk instead of whole
- Since we made waffles, we used non-stick spray instead of butter (every little calorie helps). I also used the whipped butter, which has less calories
- I used bananas that I already had in the freezer. I peeled them while they were still frozen, put them in an open plastic bag and let them thaw in the fridge a couple of hours before dinner.
- We used sugar free syrup instead of 100% pure maple syrup (both due to calorie content and cost – $8 for a little bottle of syrup? Ummm….nope).
Whole Wheat Banana Pancakes (or Waffles!)
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon honey
- 2 large eggs, lightly beaten
- 1 ¾ cups milk
- 2 tablespoons unsalted butter, melted
- 2 ripe bananas, mashed
- 100% pure maple syrup for serving
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
Gently fold the mashed bananas into the batter with a spatula.
For pancakes, heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
When the pancakes have begun brown on the bottom, flip them over to cook the other side.
(OR be lazy and use a waffle maker like we did!)
And they freeze up great! Thanks for the Press and Seal, Madre! 🙂