Some of my favorite things about the holidays are long sleep-ins, lazy mornings and big, cozy breakfasts. Every Christmas morning, my sister makes the most amazing Belgian waffles while the rest of us prepare eggs, bacon, fresh fruit, and my mum keeps all of the mugs full of rich, hot coffee (with Baileys). I've been dreaming about this breakfast but with only a week and a half until Christmas I knew I could hold out a little longer and so I decided to make pancakes instead. These amazing pancakes are made with whole wheat flour (you can substitute all-purpose flour if you want), bananas, toasted walnuts and just a teensy bit of sugar. They get their sweetness from the fruit and taste like banana nut muffins in pancake form. The original recipe makes a TON and since this weekend it was just my husband and me, I cut the recipe in half. I've included both versions for you below so you don't have to do the conversions in your head while waiting for your first cup of coffee to kick in. Serve these with real maple syrup & the toppings of your choice. Happy Holidays!
Half Recipe. Serves 2-3 people:
- 1 ripe banana, mashed
- 3/4 cup of milk
- 1/4 cup sour cream
- 1 egg
- 2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 2 tablespoons chopped, toasted walnuts
Full Recipe. Serves 4-6 people:
- 2 ripe bananas, mashed
- 1 1/2 cups of milk
- 1/2 cup sour cream
- 2 eggs
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup chopped, toasted walnuts
1. Mash bananas with a fork. Then add milk, sour cream, eggs, melted butter & vanilla. Whisk until well mixed.
2. In a separate bowl, combine your flour, sugar, baking powder, baking soda, salt & cinnamon. Stir together.
3. Add dry ingredients to wet ingredients & stir until batter is smooth. Then fold in chopped, toasted walnuts (I chopped mine & then toasted them on a tray in my toaster oven for about 2 minutes. Just watch carefully to make sure they don't burn, like my first batch did).
4. Using a nonstick frying pan (I sprayed mine with a little coconut oil) over medium heat, pour in your batter (I used about 1/4 cup for each pancake). Cook until you start to see little bubbles forming on the surface and the edges start to look done. Then flip and cook for another minute or so, until golden.
5. Serve right away with maple syrup & your choice of toppings. (You can also turn your oven on to about 250 F. and keep your cooked pancakes warm while you finish the batch). Enjoy!