Whole Wheat Brown Sugar Banana Bread Pancakes

As a tradition we always make breakfast for dinner on Friday nights. We have found some great recipes but thanks to Pinterest (again!) I think we have found our favorite! Seriously these are the best pancakes I've ever had! They taste like bread and I love that they don't have eggs! And they're so good you could probably eat them without syrup! Enjoy!

Whole Wheat Brown Sugar Banana Bread Pancakes

(makes 12 pancakes)

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk (I ended up adding probably about a cup or so more cause it was too thick- I like my mix a little runny)

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

Vanilla Maple Glaze (I didn't make this but it goes with the recipe)

1/2 cup maple syrup

3/4 cup powdered sugar

1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Green Smoothie!

Ok, so pinterest is amazing! This little gem was on there and I just tried it this morning and I definitely think it is going to be my breakfast everyday!! We all love peanut butter so I thought you all would like it too, plus it's healthy!! If you're worried about the spinach, you can't even taste it! It just gives so many nutrients!!

via iowagirleats


Ingredients:

1 frozen sliced banana

1 Tablespoon peanut butter

1/2 cup 0% Vanilla Greek yogurt (or protein powder)

1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk, I used skim)

4 cups baby spinach (or more, or less)

Directions:

Combine all ingredients in a blender and blend until smooth.

Nutritional stats:

350 calories, 10g fiber, 21g protein


P.s. I think it would be fun if when you make the food, try to take a picture of it too! You don't always have to, but it might be fun! :)

P.p.s. If you can remember maybe we can label the post too. Like if it is a dinner beef dish, label it beef and dinner. Etc. :) (thanks Emily for doing that already!!!)

Blueberry-Buttermilk Breakfast Cake

Ray and I made this for the kids for breakfast on Saturday and it was a hit...Miles especially loved it!

Recipe from: Alexandra's Kitchen

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* + 1 tablespoon sugar**

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.