I went all out for breakfast!I got this delicious pancake recipe from an online newsletter from VegNews.com. I changed a lot from the recipe, like using water instead of nondairy milk and omitting the sugar so I'll actually be listing down the way I made them. If you do want the original recipe, click here.
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 1/4 cups water
2 medium, ripe bananas, one thinly sliced into rounds
1. Combine dry ingredients into a large bowl with a whisk. Blend water and one whole banana in a blender or food processor until smooth. Pour wet mixture into the dry ingredients and mix until everything is well-combined. Then fold in the thin slices of the second banana.
2. Lightly oil a large skillet or griddle over medium heat. Pour about three tablespoons of the pancake batter onto the skillet and let sit until the top bubbles. Flip and let brown on both sides (it's okay if you need to keep flipping the pancakes a couple times).
3. Stack pancakes on a plate so that they keep warm. Top with any desired toppings and enjoy!
So yeah. Breakfast was awesome.As you can imagine, because I cut out the sugar and nondairy milk, the nutritional outcome had less calories than the original recipe. I mean, don't you think sweet pancake batter is quite an oxymoron? The ripened bananas are a natural sweetener and I'm going to end up using sugar-laden syrup over the pancakes anyway! If you must though, you can use dry sweetener in the batter (stevia is my favorite).
By the way, the nutritional info below depends on the size of the pancakes and it's based on my above recipe, not the original. My silly self didn't halve the recipe and so we totally went overboard with portion size!
(for 1/4 the recipe)
Of course, toppings will add more calories. The pictures above are Rick's pancakes. Why didn't I take close-ups of my share? Because I used yogurt. Not even joking. I'm a weirdo like that. His were prettier anyway! But if you must:
Breakfast in bed. <3
See mine on the left? Yeah. Oh, I also experimented with the pancake batter and baked some in a lightly greased ramekin at 350 degrees for about 15-20 minutes. The result?
Pancake in a bowl! (Or something like that...)
It was great! I just topped that one with some maple-flavored agave and cinnamon, then I gobbled it up with a spoon. Ugh, days off and short history class, how I love the freedom you give me.