Next Sunday, make these delicious pancakes, jam-packed with fruit and nuts.
I am a definite texture fan; I like foods that combine crunchy and soft, so of course fruit-and-nut pancakes fit the bill.
These pancakes have become the standby for big Sunday morning post-workout breakfasts. This is actually my mom’s recipe that she has honed over the years. We make them as a team: I prepare the fruits, nuts, gather all the ingredients and measuring utensils; my mom throws it all together and cooks them to perfection.
Leftovers serve as amazing little meals during the week, cold or warmed up in the toaster oven. The fruit additions are versatile; this recipe is just what we happened to have on hand today.
2 cups whole wheat flour
1 tablespoon baking powder
1 tablespoon cinnamon
1 3/4 – 2 cups unsweetened Silk soymilk
1 tablespoon vegetable oil (safflower)
1 tablespoon honey
1 tablespoon vanilla extract
4 bananas – 2 smashed, 2 chopped in small half-circles
1 apple, chopped into small thin pieces
1 cup fresh blueberries
1/2 cup chopped walnuts and/or pecans
optional: cocoa powder*, thinly sliced nectarine/peach, other fruits
Mix together the flour, baking powder, and cinnamon, then add soymilk and eggs. Next, measure the oil into the batter, then the honey (the leftover oil in the measuring spoon will allow the honey to slide in easily), and add the vanilla extract. Mix in the smashed bananas and the rest of the fruits and nuts.
*We added 1 tablespoon of cocoa powder to the mix (cocoa and dark dark chocolate is great for lowering cholesterol and has antioxidants!) without any change in flavor; simply a health boost. We will continue to experiment with more tablespoons until we determine the maximum number of tablespoons of cocoa before a flavor change is apparent.
Heat a large non-stick skillet on medium-low heat. To check if it is ready, drop a few tiny drips of water and see if they bounce and skid to the edges of the pan. Yes? Start pouring small 1/4 cupfuls of pancake batter. Cook until they begin bubbling, and then flip. They will be a bit more soft/denser in the middle than your normal flapjack.
Put on a plate while you cook the rest.
It may take some trial and error to get the right heat setting.
They are absolutely delicious on their own, but we usually eat them with any of the following: dollops of Greek yogurt; more fruit such as pineapple, blueberries, chopped strawberries; whipped cream; maple syrup; chia seeds; ground flax; wheat germ… this day I had applesauce and chia. It’s really up to you! They are super filling and perfect for a late breakfast or brunch.