These pancakes look and smell amazing. I’m sure they would taste amazing too, but unfortunately I don’t like bananas. “Don’t add bananas,” you might say. But these faces love bananas.
So the bananas stay.
- 3/4 cup unbleached all-purpose flour
- 1/4 cup buckwheat flour
- 1/4 cup white whole wheat flour
- 2 Tbs cornmeal
- 1 Tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 eggs
- 2 Tbs coconut oil
- 1 – 1 1/4 cup unsweetened almond milk (My 3-year-old is lactose intolerant)
- Butter for greasing the pan (Not THAT lactose intolerant)
- 1 cup fresh blueberries
- 1 banana, thinly sliced
I doubled the recipe and froze most of the pancakes. On busy mornings (or regular morning, let’s be honest) I can just pull a few out of the freezer and pop them in the microwave. My kids eat them unadorned with their hands, and aside from random smears of blueberry juice, cleanup is minimal. Unless the 3-year-old wants to see what happens when he crumbles the rest of his pancake into his cup.
- Whisk the dry ingredients together in a bowl.
- In a separate bowl beat the eggs.
- In a third bowl or microwavable measuring cup, heat the almond milk and coconut oil in the microwave until slightly warm (try 30 seconds). The coconut oil should be melted, but you should be able to stick the tip of your finger in it without feeling pain. That is my highly technical method for calculating the temperature of my baking liquids. If it is too warm, let it sit for a few minutes.
- Slowly pour the milk/coconut oil mixture into the egg bowl while whisking.
- Add the dry ingredients to the bowl of wet ingredients and whisk gently until mostly smooth (some lumps are ok). It should be somewhat thin, like cake batter.
- Gently fold in the blueberries.
- Heat a skillet or griddle over medium heat and when hot, “draw” all over the griddle with the unwrapped end of the stick of butter (or do something more civilized, whatever).
- Ladle about a 5″ circle of batter onto the griddle and drop a few banana slices on top. Repeat until you run out of space. Once the tops have lots of tiny bubbles and the pancakes appear to be more solid, flip them over to finish cooking.
I then cool them on a cooling rack and pop the whole thing in the freezer to flash freeze before removing them to a gallon-size plastic bag. Because I’m not the awesome mom who cooks breakfast in the actual morning (ain’t nobody got time for that).
This recipe is adapted from a book called “Cast Iron Cooking” by Dwayne Ridgaway.