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Every weekend, we make pancakes for breakfast, and try to change it up a little for variety – and added nutrition! Some weeks our experiments are well received, some less so.

This morning, I had some overripe bananas and a few bruised apples, so decided to give the recipe below a whirl. Turned out delicious – the kids ate the pancakes up like gangbusters (They really did, but mostly I just wanted to use that word in a blog post)!

1-1/4 cups of whole wheat flour (I like to use King Arthur Organic White Whole Wheat – it works for everything & can be subbed easily for regular white flour, but with added fiber & protein!)

1 tsp baking powder

½ tsp salt

1 egg (my preference always being local from free ranging hens.  You can also skip adding an egg, and use applesauce + a bit more baking powder as substitution.)

1-1/3 cups of organic milk (or, sub soy or ricemilk)

1 Tbs oil

1 Tsp vanilla extract

1 ripe banana

1 – 2 apples (depending on size)

Cinnamon or nutmeg to taste

Set the apples & spices aside. Put all the above ingredients in a blender (yep, I know, but really, it works so well for smooth pancakes!) & blend well. Peel, core, and dice the apples.

Pour the batter onto a hot griddle, and then sprinkle diced apples & spices on top. When the edges begin to bubble, wait just a bit longer than usual (the banana & apples make the batter a bit looser), then flip. The apples will brown & soften while the 2^nd side is cooking, and, along with the spices, will smell heavenly.

Serve with real maple syrup & enjoy!

Posted: Sep 03 2010, 10:59 by kelly | Comments (1) |

Filed under: Recipes