Tropical Banana Pancakes
Hi! I'm back! I've missed you! Let's get this party started!
I've been tweaking this recipe for a few weeks, and I'd say these are the easiest, fluffiest, most delicious pancakes I've ever made/had. They're not gluten free, but click here to see my gluten free pancake recipe!
I'm always trying to sneak super foods into my son's food, and this is a GREAT way to do that. Don't feel inhibited by the flavors or super foods I've added. I also make a blueberry version of these which is just as delicious. Other great options are raspberries, peaches, pineapple, blackberries (any berry, really), walnuts, or pecans.
Makes 16-18 good sized pancakes
2 cups whole wheat flour
2 Tbsp sugar (optional - you could replace with agave or maple syrup or nothing at all. they'll just be slightly less sweet)
3 Tbsp baking powder (seems like a lot, I know)
1/8 tsp salt
2 cups milk (I used rice)
1/3 cup apple sauce
1 Tbsp ground flax seed
1 Tbsp chia seed
1 banana, quartered and sliced
2 Tbsp coconut flakes
a few healthy shakes of cinnamon
Heat your pan or griddle (non-stick works best) to medium heat. Also, get your butter, syrup, and plates out so you can eat them as soon as they're done.
Mix the flour, sugar, baking powder, salt in a large bowl. Add the milk and apple sauce and mix until just about smooth. Don't over mix or they won't be as fluffy as this:
Add the goodies: flax, chia, banana, coconut, cinnamon, and mix until just combined.
Most important step! Make a tester pancake! If you're using a large griddle, make one on each end of the griddle. Adjust your temperature according to how happy your tester looks.
Using a 1/4 measuring cup, pour batter onto griddle. Flip when bubbles appear and when they look like this:
They're done when both sides are golden brown. Serve immediately.
Enjoy! He did!