Well, it’s that time of year again. The time when I realized that I haven’t written a blog post in FOREVER and it is time to get back on the wagon. I have a delicious little recipe for you that is simple, both in method and ingredients.
Now that our son is a toddler and eating us out of house and home I needed to expand my food repertoire to make things a little less boring. The focus is now on making yummy dishes that he can also enjoy, all the while keeping the ingredients clean and wholesome for his growing little mind and body. I have been doing the Beachbody 21 Day Fix Program lately with nice results so I just took the clean eating mindset and applied it to our whole house. Don’t get me wrong, I’m still a foodie, I still want meals packed full of flavor, but I’m taking the time to prepare meals that are free of preservatives and artificial ingredients for myself and my family.
Anyway, back to the kiddo…this kid LOVES bananas. He also LOVES pancakes. So one morning I had a couple of overripe bananas and decided to take his two breakfast loves and make him an all in one breakfast. I wanted them to taste like Banana Bread so we added a little bit of pumpkin pie spice (really because the pumpkin pie spice was front and center in the cabinet when I opened it.) I do think the spice made all the difference.
Logan ate those pancakes right up (and so did we!) so they have now become a staple in our house for a healthy grab and go option in our busy lives.
Spiced Banana Pancakes
makes 12 4″ pancakes
1 cup all purpose flour (or whole wheat flour*)
2 tablespoons white sugar*
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons pumpkin pie spice (or cinnamon and nutmeg or just cinnamon…whatever your preference)
Mix all of the dry ingredients in a bowl and set aside until wet ingredients are ready.
1 egg, beaten
1-2 teaspoons pure vanilla extract
2 tablespoons vegetable oil (or coconut oil*)
2 ripe bananas, mashed
Heat a lightly oiled griddle or frying pan over medium-high heat. I use coconut oil to grease my pan once at the beginning and it doesn’t need to be greased again after that.
Mix the wet ingredients together in a medium sized bowl.
Slowly incorporate the dry ingredients into the wet ingredients until mixed through. The batter will be slightly lumpy.
Use a 1/4 cup scoop to ladle each pancake into the pan (using the 1/4 cup scoop makes less mess)
When you see the bubbles forming on the top of the pancake and the edges are slightly browned you know it is ready to flip and let brown on the other side.
Serve hot or store in the refrigerator for a quick grab breakfast!
*21 Day fix substitutions are as follows:
whole wheat flour in place of all purpose white flour
stevia or other fix approved sweetener in place of sugar
low fat milk or other type of milk (almond, coconut, cashew etc.)
coconut oil in place of vegetable oil