Thursday, November 27, 2008

Perfect Pancakes

For the longest time my family and I have made pancakes for breakfast every Sunday morning. We have tried many different recipes but I think I like this one the best.

1 1/2 Cup Whole Wheat Flour
4 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Powdered Sweetener
1/4 Cup Flax Meal
1/4 Cup Unsweetened Coconut
1/4 Cup crushed Pecans
1 Ripe Banana, Mashed
1 tsp Pure Vanilla Extract
1 Tbsp Extra Virgin Olive Oil
1 3/4 - 2 Cups Soy Milk

Lightly season griddle with a little olive oil and preheat to 300°F. In a large bowl, mix together all but the last four ingredients until well combined. In a small bowl, mash the ripe banana with a fork until it forms a paste. Mix the olive oil and vanilla in with the banana until well blended. Poor banana mixture and milk into the dry ingredients and stir until completely incorporated. Poor mixture onto griddle in 1/4 cup increments. When bubbles rise to the top of the pancakes and leave tunnels when they pop the pancakes are ready to be flipped. Continue to cook until crusty tops soften. Makes 12-14 4" pancakes.

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