Friday, January 3, 2014

Banana Spice Pancakes


Those bananas on your counter ... you know, the ones that suddenly became overripe overnight. Yeah, those. I have a use for those crazy sweet babies - Banana Spice Pancakes.

Yes, while everyone was starting out the New Year juicing, exercising and eating salad, we dove in with pancakes. Don't get me wrong, I fully support healthy choices, but some mornings, and some evenings if truth be told, just call for pancakes.

So, when you've got browning bananas on the counter and are staring down a daunting glass of green juice you have my permission to throw caution to the wind, say screw it, and make some darn pancakes. Just tell people you resolved to not let fruit go to waste, hence fruit in your pancakes.  You're welcome.

BTW: This recipe is based on one by Ellie Kreiger. Her original whole-wheat pancakes recipe never fails and as you'll see below, that it's really easy to adapt.


Banana Spice Pancakes
Serves 4

Ingredients
  • 3/4 cup all-purpose unbleached whole grain white flour
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 2 eggs
  • 1 1/2 cups milk
  • 2 ripe bananas, mashed
  • 1/4 teaspoon vanilla

Directions
  1. Pre-heat a griddle or skillet over medium high heat.
  2. In a large bowl whisk together the two kinds of flour, baking soda, salt, cinnamon, cardamom, cloves and ginger.
  3. In another bowl, whisk together the eggs, milk and vanilla. Once combined stir in the mashed bananas.
  4. Stir the wet ingredients into the dry ingredients until just combined. Don't over mix.
  5. Ladle the batter onto the heated griddle or skillet. Only make one or two pancakes at a time depending on the size of your cooking surface.
  6. Flip when the pancake is bubbling on top and golden brown on the bottom. Once flipped, cook until the other side is golden brown.
  7. Repeat with the rest of the batter. Keep the finished pancakes warm either on a plate covering them with foil or on an oven-safe plate in a 200 degree Fahrenheit oven.
  8. Serve the stack of pancakes with butter and real maple syrup.
Photos by Renato Ghio
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