I know, every week I’m like, “You guys, this is the pancake recipe to try.” And maybe it’s because they are, actually, really good, or maybe I haven’t developed enough of a pancake palate to discriminate one from the other. Whatever the reason, I’m here today, again, to tell you that this is the pancake recipe to try. They’re healthy and don’t taste like it and didn’t make my kitchen smell like fried butter all day. (It’s tempts you to make another batch, that smell.)
Pancake recipe: adapted from this recipe
Taste: Nutty and full of banana flavor.
Texture: Very fluffy and light.
Esthetics: The whole wheat flour darkens them slightly, but they puffed up like a classic pancake.
Manageability: Very easy to put together and super easy to flip.
Whole Wheat Banana Pancakes
(adapted from this recipe)
3/4 cup whole wheat flour
1/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup water (use less if you want thicker pancakes)
1/2 cup skim milk
2 ripe bananas
2 egg whites
Sift the dry ingredients into one bowl. Mash the bananas and add water, milk, vanilla and eggs to them and stir well. Combine slowly into the dry ingredients. Pour batter onto a lightly buttered, preheated skillet and flip when bubbles appear.
We’re off to the beach now to celebrate Labor Day and grill up a storm! I'll be busy spritzing everyone with sunblock and trying to learn how to play volleyball without damaging my precious arm bones. (Two things Italians love right there: being tan and playing volleyball.) Happy pancake eating and I'll see you tomorrow!