Today Ryan and I woke up (slowly) and decided to have a nice Christmas pancake breakfast. No, no, I know it’s not Christmas yet… but it’s 2 days away!!! I guess you could call this the pre-pre-Christmas breakfast We like to be prepared for the real thing. Time to prep our stomachs for stretch!!
Choco. Chip Banana Pancakes!
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 Tbsp. brown sugar, packed
1 1/2 cup almond milk, unsweetened original
2 Tbsp. oil
1 tsp. vanilla
2 mashed, very ripe, bananas
1/3 cup walnuts, chopped
Preheat a nonstick skillet on medium-low with a little bit of oil; once preheated wipe out the oil lightly with a napkin or paper towel.
Mix the flours, baking powder, salt and brown sugar together in a bowl with a whisk.
In a separate bowl, mash the banana up well with a fork; add the oil, vanilla and milk and mix well to combine.
(I purchased some new measuring cups from Urban Outfitters… they all go together into one big cupcake! SO presh *stole Kelly’s word* (-: )
Add the wet ingredients to the dry ingredients and mix together lightly. I like to follow America’s Test Kitchen’s technique on combining pancake ingredients by letting the batter fall through the whisk gently a few times.
Fold in the walnuts.
Use a tablespoon, or any scoop you’d like, to portion out the batter into the hot skillet.
Let cook a few minutes, until the sides bubble and the pancake is set, then flip and do the same on the second side.
Set the pancakes aside on a plate, or set your oven to low and set the pancakes onto a baking sheet to be kept warm. Enjoy with maple syrup and/or a big slab of Earth Balance butter atop!
Mmm!! 1 serving of fruit… CHECK!