|GOOD MORNING! Yeah, I'm in a pretty good mood today! I had such a great day and night with my husband yesterday that it has completely gotten me up on the right side of the bed today. We went to the lake with my sister-in-law and all five kids yesterday for a little over an hour, which in this heat, was really long enough. Then we ran errands to the post office and UPS ( I know, I'm a hot date!)...then it was quiet time. The kids went over to my sister-in-laws house for the evening, so we had a quiet night and decided to go to the drive-in to see Horrible Bosses. I liked it. It's a dark comedy, which I love and really Jason Bateman has made such a great come back! I love everything he's doing lately. Also, the movies at the drive-in are super cheap. We could have stayed for The Hangover II, but a double feature on a "school night" is pretty hard when you have to wait till almost 9pm for the first showing. I really want to see it though. I'm getting so old...
Banana pancakes to be more specific. Most of my ripe bananas have been going to banana soft serve lately, but there was one that I saved for something special. Pancakes are a favorite in our little family and we like them thick and fluffy! Unless it's a crepe, I don't want a thin flat pancake. I actually like mine a little more on the doughy side too. I don't buy mixes either anymore since really, it takes just as long to throw a few ingredients together as it does to make them from a box.
So, what's my secret to a thick pancake...less liquid! I have discovered the thicker the batter, the thicker the pancake. A little extra baking powder helps out with that too!
Trust me, I know there are a million and one ways to make pancakes, but I really believe it is more of a method than a recipe that gets you the pancakes you are looking for.
Thick Banana Pancakes
3/4 cup white wheat flour
1/2 tsp baking powder
1/8 tsp fresh nutmeg, grated
pinch of salt
1 medium banana, mashed
1/2 to 3/4 cup Pure Almond Milk
, reserve the 1/4 cup to add as needed for thicker pancakes
In a bowl, mix the flour, baking powder, nutmeg and salt together. In a separate bowl, combine the mashed banana, almond milk and stevia. Add the flour mixture to the banana mixture and mix just until combined. Pour batter onto a heated and greased skillet and cook until bubbles start to form, then flip and cook until heated through.
Truth be told, I eat most of my pancakes with nothing on them...with my hands. Sometimes I like a little something special on them though. What's your favorite type of pancake and how do you eat them?
Labels: breads, breakfast, main course, quick bread