Whole Wheat Banana Pancakes

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It has been a long time since I’ve been on here.  Too much going on in life.  Nothing more I can say.  I have things to blog and then I haven’t.  Now the holidays are coming and…where has the time gone?

Speaking of holiday’s.  This would be the perfect Christmas (for those that celebrate it) breakfast.  We had it for dinner tonight!  We love to have these types of foods for dinner.

The kids enjoyed it as well.

IMG_7715Khali just dips her fingers in the syrup and leaves the pancake on the plate (she later did eat it though!!).

IMG_7714Caleb really doesn’t like to have his picture taken so he’s acting like he can’t see me taking this.  But he’s eating here too!!!!

IMG_7716Brooklyn ate her pancakes and came back for seconds, but she’s more concerned about having her picture taken.

The reason for these pancakes?

Well, I’ve been trying to remove as much processed foods from our diet as possible.  It’s not an easy task by any means, but I’m working on it.
I found a great website that has a ton of recipes – which is where this came from.  I shopped for the week and I’ll have to say that I didn’t spend any more money than I would have for foods that aren’t as good for you.

I haven’t been as good lately with making the healthiest dinners lately.  As I’ve said, life has been pretty busy.  But it’s time to pay attention to the food we’re putting in our bodies.  Moderation is the key, yes.  But we’re trying!!!

This week I made home made refried beans as well.  I ate those twice for lunch.  GREAT.

Check out the website and let me know what you think.

I did add some cinnamon to this recipe to add a bit more flavor.  To me, I could really taste the flour too much.  After adding a bit, it was fabulous.

We’ll have these again.

Whole Wheat Banana Pancakes
Recipe Type: Breakfast
Cuisine: Pancakes
Author: Patricia
Ingredients
  • 2 cups whole-wheat flour (I use King Arthur’s organic white 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 + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving – I didn’t have 100% pure maple syrup so I tried to use a little of what we had.
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. 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.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. 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.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

Have a great rest of the week.  Try this for breakfast this weekend!!

Patricia – Two Girls Cooking

100 Days of Real Food

Baked Pancakes

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We love, love having breakfast for dinner.  Brinner as I heard it called before!!!  So I happened to find a baked pancake recipe.

I always find recipes that use those heavy cast iron skillets that my grandma used to fry her chicken in, but I didn’t have one.  Now I do thanks to this recipe.  I finally went and got one!!

As you can see from Brooklyn’s thumbs up, she liked them.  Because the ingredients didn’t have much flavor to it, I decided to do two things.  I added a bit of cinnamon to the ingredients and I also used a box (gasp, I know) of pancake mix just in case.  As a back up plan.  We can’t have hungry kids here you know!

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Here is the skillet baked pancake topped with some powdered sugar.

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Here’s Khali’s approval.

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And since this is actually going into his mouth, he approved as well!!

Now I made the second baked one in a 9×3 baking dish.

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Those were pretty good.  I added some syrup and powdered sugar as well.  But they could have been eaten by themselves!  Either way, both the skillet and the pan were gone by the end of dinner!  To me that equals success.

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These were very light.  Next time I may add some fruit to it.  I didn’t this time because I wasn’t sure if it would still rise the way it should.  Good dinner.  Or brinner shall I say!!

Ingredients

2 cups pancake mix (I used blueberry)

1 1/2 cups of milk

1 egg

2 tbs cooking oil

Directions

  • Preheat oven to 425 degrees. In a medium mixing bowl stir together pancake mix, milk, egg, cooking oil & cinnamon. (batter will have small lumps)
  • Stir in the blueberries, chocolate chips or bacon if desired. Pour into a greased 9×13 inch baking dish.
  • Bake about 10 minutes or until done. Cut into squares and serve with butter & syrup/powder sugar.

Next recipe:
Ingredients:
2 eggs
½ cup milk (2% and whole both work well)
½ cup flour
¼ teaspoon kosher salt
3 tablespoons butter, cut into a few pieces

Directions

Heat the oven to 425, then put the pan in to heat while you prepare the batter. A 10- or 12-inch oven-proof skillet is ideal, but you could use a comparably-sized baking dish.

Beat the eggs in a mixing bowl.  Then add the milk, flour, and salt.

By now your pan should be very hot. Add the butter to it by tossing it into the cracked oven door and letting it sit in there a couple of seconds, then remove the pan from the oven and swirl it so that the butter is melted and sizzling wildly. You need to do all this quite quickly because you don’t want the oven to lose its heat, you don’t want the pan to cool off, and you don’t want the butter to burn. Now pour the batter into the buttery pan and return it the oven. Set your timer for 15 minutes and check to see if it’s puffed and brown.  Mine wasn’t quite so puffed but it was a golden brown.

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Happy Brinner cooking!

Two Girls Cooking – Patricia 😉

Sources:

Family Go

Group Recipes