Erin's Banana Almond Pancakes
I whole heartedly believe a successful, productive and stress free day begins with a quiet morning and a warm breakfast. Having a stay-at- home mom as a child, I requested pancakes nearly EVERY morning before school and somehow 20 years later, my love for them endures.
Even with today’s crazy, busy, on-demand lifestyle, skipping breakfast is non-negotiable in my household. Studies have shown that individuals who skip breakfast have an increased risk of obesity, heart disease and lowered cognitive function. My mother has long since retired from her pancake making days before school, so I’ve luckily developed my own means of preparing delicious breakfast spreads in a matter of minutes before the work day commute.
The secret is simple: batch cooking. Batch cooking means preparing a large amount of a particular item and freezing it in portions for use at a later time. Today I’m sharing a healthy pancake recipe that can easily be prepared on a weekend day and frozen to reheat throughout the week. Bonus: it helps reduce food waste by utilizing those browning bananas that you might have otherwise tossed out!
As a health and wellness professional, I know lack of time is the biggest hurdle for most individuals when it comes to consuming nutritious meals. These from-scratch, nutrient packed banana almond pancakes will ensure the entire family a successful day and please even the pickiest of eaters! One recipe makes about 8-10 medium sized pancakes and can easily be doubled to have extra on hand.
BANANA ALMOND PANCAKES
INGREDIENTS
¾ cup whole wheat flour
¼ cup almond flour
1 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
½ tsp salt
1 TBSP honey
2 TBSP almond butter, heated
1 large egg, lightly beaten
1 cup unsweetened, almond milk
½ tsp pure vanilla extract
1.5 TBSP coconut oil + more for cooking
2 ripe bananas, mashed
Serve with 100% pure maple syrup or honey and garnish with sliced bananas and almonds if desired.
DIRECTIONS
In a large bowl, whisk together flours, baking powder, baking soda, cinnamon and salt.
In a separate bowl mix the honey, egg, milk, vanilla extract and fold in the melted coconut oil and almond butter.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
Heat a griddle or pan over medium low heat. Swirl a small amount of coconut oil around the pan until coated. Add about 1/3 cup pancake batter at a time to pan.
When pancakes begin to brown and slightly bubble, turn over to cook the other side for 1 to 2 minutes.
Serve with 100% pure maple syrup or honey and freeze any left overs.
FREEZING AND REHEATING
Layer pancakes between parchment or wax paper and place in a reusable sealable plastic container. Freeze for up to 6 weeks.
Reheat on a microwave safe plate: microwave 30 seconds per individual pancake or 60 seconds for 4-5 pancakes.
