Not-so-bad-for-you Banana Pancakes

I don’t get a chance to drift into deep sleep very often with a toddler and a newborn around the house, so I have tons of dreams (that is, if dreams could be measured in weight).  I normally dream about a TV series that I’m watching since when I do get to watch a TV series it’s normally catching up with the first half of the season by watching 6 episodes in one day. I also dream about books that I’m reading. I happen to be reading A Chicken in Every Yard: The Urban Farm Store’s Guide to Chicken Keeping and also catching up on Black Sails.  So my dreams last night were pretty interesting. No joke, chicken pirates. Yep.

Anyway, that has nothing to do with the banana pancakes I made this morning. I just felt like giving Milo a little treat. He likes for me to cut the pancake into four sections, then make little peanut butter sandwiches with the sections.  Not quite as messy as syrup, and much better for him.

Banana Pancakes Recipe

 

I decided to call these “not-so-bad-for-you” because this recipe uses coconut palm sugar and coconut oil, as opposed to regular sugar and butter or vegetable oil.  Of course, you could sub those ingredients in, however, you would then just have banana pancakes instead of my awesome version.  Okay, so here goes…

Not-so-bad-for-you Banana Pancakes

1 cup self-rising flour

1 teaspoon baking powder

1 tablespoon coconut palm sugar

2 bananas

1 teaspoon vanilla extract

1 egg, beaten

1/3 cup whole milk

1 tablespoon coconut oil (liquified) 

Heat cast iron skillet (or pan of your choice) over medium-high heat.

In a large bowl, whisk flour, baking powder, and coconut palm sugar together. In a smaller bowl, mash bananas and mix in vanilla extract. Add egg, milk, and coconut oil to banana mixture, mix well, then add to dry ingredients, mixing only until incorporated.

Using a 1/4 cup measuring spoon, measure a little less than 1/4 a cup of batter and pour into skillet. Smooth out with back of spoon. Cook until bubbles form on top of pancake. Flip and cook for an additional 2 minutes. Serve with syrup or peanut butter!

Banana Pancake Recipe

 

These pancakes are nice and fluffy, not flat like normal pancakes, so make sure to wait for those bubbles to form on top so it gets cooked all the way though. You might need to play with the heat settings if it’s getting too brown before the bubbles form.

Enjoy your weekend!

 

Blueberry cornmeal pancakes

It sure has been nice having my other half home with me and Milo. We are all unpacked and cozy in our new home in Yuma, and we are finally falling into place as a family. Of course, that will all be thrown up in the air and run over by a semi truck when Sam leaves for a few weeks to go back to Okinawa to check out! Just when we were getting comfortable…

I am getting used to running my own household again, only this time it’s so much more fun because we have this little person running around here. I’ve had tons of fun cooking every day for my little family! For Pancake Sunday I decided to make corn-cakes since I’ve been dreaming about the ones I had at Cafe Vida when I went to visit my sister-in-law a few weeks ago.  Sam normally doesn’t like sweet things for breakfast, but he LOVED these, so I have decided to make them, at least, a monthly thing in this house.

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I used the recipe on the backside of the Bob’s Red Mill Blue Cornmeal bag, since I’ve used many of these recipes and they have all turned out amazing. Regular cornmeal can certainly be used, I just thought this blue cornmeal would be fun since I was adding blueberries.

Blueberry Cornmeal Pancakes

3/4 cup cornmeal

1 tsp. salt

1 tbsp. sugar

1 cup boiling water

1 egg, beaten

1/2 cup milk

2 tbsp. butter, melted

3/4 cup whole grain flour (or white)

2 tsp. baking powder

1/2 cup fresh blueberries

Mix cornmeal, salt, and sugar in a medium bowl. Stir in the boiling water until all of the ingredients are wet, then cover and let stand for a few minutes. In a small bowl combine egg, milk, and melted butter. Stir milk mixture into cornmeal mixture. Combine flour and baking powder, then stir into cornmeal mixture until just incorporated. Don’t over-mix it! Fold blueberries into batter. If the batter is a little stiff, add more milk until it flows off of the spoon thickly, but smoothly.  Heat cast iron skillet over medium heat, grease with oil or butter, and spoon about 1/4 cup of the mixture into the pan.  You know to flip when the whole surface is covered in bubbles. Serve with pure maple syrup or fruit or peanut butter! Yum!

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I think I love corncakes more than I love regular flour pancakes. They have a little crunch from the cornmeal and a little more saltiness too, which pairs perfectly with sweet maple syrup!

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Next post will be about the new home, promise! Have a great Tuesday!

Apple & Raisin Pancakes

Saturday mornings…

Growing up, Saturday mornings meant sleeping in, watching cartoons while sitting in the living room on the couch pillows, and pancakes (and sometimes french toast, but that is for another day).  My dad always made the best pancakes.  They were perfectly browned on both sides with just the right amount of butter cooked into them.  It took me a while to figure out his secret to getting them perfectly brown on both sides – DO NOT cook them in butter.  Instead, spray the non-stick pan with oil once, at the beginning, and that is all the non-stick-ness you need! For years I tried making pancakes but they always semi-sucked in the color department.  I say “semi” because the buttery flavor and the crispiness the butter added made up for the crappy color.  Glad I finally figured that one out.

So, now that I have that down, I have made it a point to make pancakes for myself at least once a month on Saturday morning.  I would make them for Sam too, but he is not a huge fan of sweet stuff for breakfast.  Well, until this morning he has not been.  As I was cooking these pancakes, I was setting them up on the plate for the photos I was going to take for this post, but they kept disappearing!  Then I heard Sam ask, “are these, in any way, healthy for me?”  Sam was stealing my photo op pancakes and needed some reassurance that he wouldn’t blow up as big as me.  The truth is, these pancakes are not that bad for you.  They have one full apple in them, a handful of golden raisins, and almost a cup of yogurt.  It’s when you spread the delicious cinnamon-brown sugar butter and the syrup all over them that they become a threat to your waistline.

Another reason I wanted to make pancakes this morning (not that a woman really needs another reason when she’s 9 1/2 months pregnant and it’s Saturday morning) is because my wonderful sister-in-law and her soon-to-be husband came up with a brilliant idea for a blog – InSearchofthePerfectPancake.  It’s all in the name, but I did hear from her that they will also be in search of the perfect (insert lots of random foods and desserts here), and they will be including a gluten free section of recipes and such for those of you who have trouble with that little protein.  Any blog about food is a fun blog, so I’m really excited to follow along on their quest to find the perfect pancake, taco, cheeseburger, and whatever else they plan on searching for.  Okay, on to the recipe!

Apple & Raisin Pancakes (from Brunch Galore by Sara Lewis)

These pancakes are thick, moist, and soooo yummy. Don’t skip out on the cinnamon butter or you will seriously take away from the glorious experience you could possibly have.  

Cinnamon Butter

4 tbls butter, room temperature

3 tbls brown sugar

1/4 tsp ground cinnamon

Pancakes

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tbls brown sugar

2 eggs, separated

1 large apple, coarsely grated (peel left on, and watch out for the core if you don’t core it first)

2/3 cup plain yogurt (I used vanilla to add a little more sweet and it was delicious)

2 tbls milk

1/3 cup golden raisins

oil for cooking

1. Mix all the ingredients together for the cinnamon butter and set aside.

2. Sift flour, baking powder, and baking soda together then add sugar.  Beat the egg whites in a separate bowl until they form stiff peaks.

3. Add yolks, grated apple, yogurt, and milk to the flour mixture and stir together. Gently fold in raisins and egg whites.

4. Heat large non-stick pan over medium heat and spray with oil or wipe pan with oil-soaked towel.  Add large spoonfuls to pan leaving space in between them.  Cook over medium heat for a few minutes on each side. Serve topped with cinnamon butter alone or add some syrup! They are so good, either way.