I’ve said it before and I’ll say it one more time: pancakes are my almost favorite breakfast. They lose the first place to yogurt with fruits just because it’s faster and it doesn’t involve a skillet, both important when I am half awake in the morning. However, I do treat myself to pancakes on Sundays from time to time.This time I decided some buttermilk whole-wheat banana pancakes. To be honest with you, I had the buttermilk lying around after a cake date with my friends and colleagues one night and I wanted to do something with it before it went bad. So pancakes it was..
Buttermilk whole-wheat banana pancakes
Servings: 8 pancakes. Preparation: 10 min. Cooking time: 15 min. Total time: 25 min.
Based on this recipe
- 1 cup whole-wheat flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- a pinch of nutmeg
- a pinch of salt
- 1 cup buttermilk
- 1 egg
- 3 tbsp butter, melted
- 1 ripe banana
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg and salt and mix well.
- In a another bowl, mash the banana and using a fork combine it with the buttermilk, egg and butter.
- Pour the buttermilk mixture in the flour mixture and use a fork to stir the two mixtures until combined. Be careful not to overmix the batter.
- Heat a skillet to medium heat and when it’s ready, pour two tablespoons of batter. Let it cook, until it gets some holes on the upper side. Then turn it over for another minute or so. Serve with sirup, crème fraîche or fresh fruit.
I used to like my pancakes topped with strawberry jam, but lately I enjoy them more with fresh fruit.
ps. Do you feel guilty when throwing away food? I always try to use up whatever I have in the fridge because I hate throwing it away. If I don’t manage, I keep it in the fridge until it goes really bad because I just hate throwing it away. I am the worse.