Whole Wheat Banana Chia Pancakes

I’m on a breakfast foods kick lately. Because, why not? All the best foods are breakfast foods. I threw together these awesome healthy banana pancakes recently and then negated their healthiness by dousing them in maple syrup (the real stuff, at least.) If you wanted to stick with the healthy idea though, I can assure you they are great leftover with peanut butter on them, and fresh fruit is always an awesome pancake topping. Or! You could make a no-added-sugar chia jam…I’m thinking blueberry….Ok bye, I have to go figure out how to make that.

Note: This recipe requires a little bit of advance prep, so make sure you read it the whole way through and plan accordingly. If you make these first thing in the morning, you could soak the chia overnight. Alternatively, start it soaking and then go take a shower or something.

Ingredients

2 cups unsweetened almond or other plant-based milk

2 Tbs chia seeds

1/4 cup water

1 Tbs vinegar (preferably apple cider or plain white)

1 tsp vanilla

1 very ripe banana

2 cups whole wheat flour

2 tsp baking powder

2 tsp baking soda

2 Tbs brown sugar, packed

2 tsp cinnamon

  1. Before you do anything else, get those chia seeds soaking in the water! You want them to soak for at least 20 minutes to soften up.
  2. Once your seeds are soaking, add the vinegar to your milk and give it a stir. Let this sit while you do everything else.
  3. Peel and smash the banana in a bowl. You may need a splash of milk to get it really squashed and that’s fine.
  4. Sift together your dry ingredients in a big bowl.
  5. In another bowl or a giant measuring cup, whisk together all the wet ingredients: Milk, banana, chia, oil, vanilla. Start your pan or griddle heating.
  6. Fold wet and dry together, being careful not to over mix. A few small lumps are ok.
  7. Fry up some awesome pancakes and then eat them!

 

 

Healthy Pumpkin Oatmeal Pancakes

Pancakes were always a big deal in my family. Every weekend, my dad would cook up heaps of homemade pancakes from his own recipe stored deep in his brain. My dad is an early riser, whereas my mom has always worked the evening shift at the hospital, so on Saturday mornings she slept in while Daddy took care of breakfast. Some of my best memories are of sitting around the kitchen table with my siblings, fighting over who got the next pancake.

Pancake!

Pancake!

Eventually though, all good things must come to an end. My dad took a new job driving a truck cross-country and wasn’t home on the weekends anymore. One of the first Saturdays without him, my little brother, who must have been about eight at the time, decided that cold cereal wasn’t gonna cut it. So we pulled our mom’s Fanny Farmer Cookbook off the shelf and looked up a recipe for pancakes. He did most of the work, although I guess I supervised the use of the stove and stuff. My most important job though, was to eat the pancakes however they turned out. Flipping pancakes is not necessarily easy if you don’t know what you’re doing, and it’s even harder when you are a little kid who has trouble reaching the back of the stove. Some of them were bad. Really bad. Burnt and raw all at once, somehow both over-mixed and with baking powder lumps, but I ate them!

We worked on pancake making for months, trying different recipes, convincing our dad to write his down as best he could, and after much experimentation (and many awful pancakes for me to eat) my brother came up with his own perfect formula. I went off to college with his recipe in hand and made pancakes for my friends more times than I can remember. As the years have gone by, I’ve done my own experimentation, adding different ingredients, making them healthier, veganizing, improving, playing, and always eating the (occasionally awful) results.

Today’s experiment went well, so try these fluffy and flavorful, healthy and hearty pumpkin pancakes, perfect for fall.  This recipe makes a ton of pancakes, by the way.  If you are just one or two people and don’t want to eat leftovers all week, halve it. If you are feeding four growing children, get two pans going so that they cook faster and minimize arguing.

Pumpkin Oatmeal Pancakes

Ingredients:

1 cup quick oats
2 cups whole wheat flour
1/2 cup sugar
3 tsp baking powder
1 1/2 tsp baking soda
2 tsp cinnamon*
1/2 tsp salt

3 cups milk of choice**
2 tsp vinegar or lemon juice
1 tsp vanilla
3/4 cup pumpkin puree***

1. Stir vinegar and vanilla into the milk, either in a bowl or right in the measuring cup.  Then add the oats and let them soak in the milk mixture for about ten minutes while you prepare the other ingredients.  This is a great time to make coffee!

2. Sift together the remaining dry ingredients.

3. Add the oat-milk mixture and the pumpkin to the flour mixture and stir until just blended. Let it rest for a few minutes while your pan warms up. This is a good time to pour a cup of that coffee you made in step one.

4. Heat a skillet or griddle over medium-low heat for about five minutes. I like non-stick, but sometimes I use cast iron lightly sprayed with cooking oil. Ladle some batter into the pan, tilt it a little to spread the batter out, and cook until bubbles appear on the surface and the edges start to dry. The flip and cook a few more minutes until brown and puffy.

Bubbles!  Almost ready to flip.

Bubbles! Almost ready to flip.

5. Eat drizzled with maple syrup or honey, maybe some toasted walnuts if you feel ambitious, and a nice hot cup of coffee.

*Feel free to add other spices like nutmeg, allspice, ginger, and clove. Today I happened to only have cinnamon
**I used almond, soy should work too.
***I used a can from Aldi – only 79 cents! Make sure it’s just pumpkin, not pie filling.

 

 

The Green Pancake Challenge

Earlier this week, one of my friends invited me over for St. Patrick’s Day pancakes.  I immediately offered to make them because…well, she knows why.  Then she challenged me to make them green – WITHOUT artificial coloring!  Not being one to turn down a challenge, I got to work.

I immediately thought of savory pancakes, like zucchini or potato with spinach, but that seemed like cheating.  We wanted a pancake to eat with maple syrup, that just happened to be green.  Then it occurred to me that if I can make a green smoothie sweet and delicious in spite of its spinach content, why not a pancake with spinach and banana?

My first batch started with my regular pancake recipe as a base, which includes a banana and a flax egg, simply with the addition of half a cup of frozen thawed spinach, squeezed as dry as I could make it and blenderized with the milk.  They were tasty, but tasted very strongly of banana and were much too moist and dense, as well as so thick that they couldn’t be cooked through.  (I’ll save that batch for when everyone’s really wasted.)  I did think that with a few minor modifications  they’d make great muffins.  Since my heat was out this morning yet again, I made the changes and baked some fabulous bright green muffins.

Mixing up my green batter.

Mixing up my green batter.

While the muffins were in the oven warming my apartment, I got back to work on the pancakes.  I added more milk and halved the banana, while also upping the sugar content to make up for the lost sweetness of half a banana.  I’m not totally convinced they really needed more sugar, but I included it here, since I haven’t tried making them with less.  After cooking the first two, I could tell they still weren’t perfect, so in a burst of inspiration, I threw in a handful of oatmeal.  Pancake perfection!  Moist but not soggy, not too dense or too airy, and bright green inside.  The Green Pancake Challenge is won.  Plus, you get two recipes in a single entry!  Happy St Pat’s, and happy eating.

Ingredients for Green Pancakes:

1 c white flour

3/4 c whole wheat flour

1/2 c rolled oats

2 T sugar

3 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

a dash each of cardamom, nutmeg, and allspice

2 c plant milk (I used almond)

1/2 very ripe banana

1/2 c frozen spinach, thawed and squeezed as dry as you can

2 T maple syrup

2 T canola oil

1 tsp vanilla

1.  Sift dry ingredients together in a large bowl.

2.  Blend wet ingredients until smooth in a blender.

3.  Add wet ingredients to dry and stir until just combined.  There can be some small lumps; it’s important not to overmix!

4.  Fry them in a non-stick skillet over medium heat like any other pancake, and serve with maple syrup.

Shamrock cake!

Shamrock cake!

Ingredients for Green Muffins:

3/4 c white flour

3/4 c whole wheat flour

1/2 c rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/4 c sugar

1 tsp cinnamon

1/2 tsp each ginger and cardamom

2 T ground flax

1/2 c frozen spinach, thawed and squeezed as dry as possible

1 1/2 c plant milk (I used almond)

1 very ripe banana

1 tsp vanilla

Optional but highly recommended: 1/2 c mini semisweet chocolate chips

1.  Preheat oven to 375F and lightly oil a muffin tin for 12 muffins.

2.  Sift dry ingredients together in a large bowl.

3.  Blend wet ingredients until smooth in a blender.

4.  Add wet ingredients to dry and stir until just combined.  Fold in chocolate chips.

5.  Spoon the batter into the muffin tins and bake for about 25 mins, until a toothpick inserted into the center comes out clean.  Cool in the pan for a few minutes, then turn out onto a wire rack.

130316_0001