Good morning and happy Wednesday! I love the fact that we’re already to the middle of the week…that extra day sure does make a difference.
So I don’t have any WIAW post for you all this morning. Yesterday wound up totally getting away from me and before I knew it, I realized that I had taken zero photos of my food all day long. On top of that, I also had our 32 week prenatal appointment (all is still going well!), followed by our first childbirth class and didn’t wind up getting home until about 9:30 last night.
Can I just tell you how freakin’ hilarious our childbirth class teacher is? Oh. My. Gosh. Her name is Judy and she’s now retired and teaches these classes because it’s what she loves. Well, you can certainly tell it’s what she loves because she had more pep and energy than almost anyone I know. And talk about FUNNY…she had some one-liners last night that had both Jay and I cracking up.
We were both, honestly, sort of dreading the three-hour class for three weeks in a row just because it was so long, but I’m already looking forward to going back next week. Not only for the laughs but because the information is great. AND she had our guys massage us preggo ladies, which is certainly a pretty killer perk!
But now…let’s get to the title of this post, since I’m sure most of you are more interested in that than hearing about me getting a pregnancy massage at my childbirth class last night. Yes, let’s talk pancakes.
Banana Bread Pancakes, to be exact.
All for you.
On Saturday morning, I had the strongest urge for pancakes, but I didn’t want to worry about baking up a full batch of them and then having leftovers. For whatever reason, I just cannot find a way to reheat pancakes to my liking…but anywho.
I also had some ripe bananas that needed using up, so I started searching around the internet for some ideas.
Which eventually led me to this wonderful creation.
Sweet Tooth, Sweet Life
Banana bread...in pancake form? You betcha. AND, this recipe keeps the serving size to 1, so you don't have to worry about winding up with a bunch of extras. You'll love 'em!
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1 tsp packed brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1/4 tsp ground cinnamon
- 1 egg white
- 1/2 cup almond milk (I used unsweetened vanilla)
- 1/4 tsp Mexican vanilla extract (regular is fine)
- 1 medium-sized ripe banana, mashed
- In a medium mixing bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, whisk together the egg white, almond milk, vanilla extract, and mashed banana. Stir dry ingredients into the wet just until moistened.
- Heat a large nonstick skillet or griddle over medium heat and spray with non-stick cooking spray or spread with a little butter. When hot, spoon the batter onto the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter, (about 1-2 minutes), flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with maple syrup, nut butter, or whatever else your taste buds desire.
Slightly adapted from this recipe.
The pancakes were slightly more dense – very similar to a banana bread texture – so if you’re more of a “light and fluffy” pancake kinda person, these may not be for you. But the flavor, in my opinion, was incredible, and spot on with banana bread.
If I had had them on hand, I most definitely would have added some blueberries into the batter, too…maybe next time. I’d also be willing to bet they’d be delicious topped with some peanut butter & banana slices too, in case syrup isn’t your thing.
All I know is now I’m craving pancakes again like crazy…making the yogurt bowl I have planned sound just not all that exciting. 😉