Thursday, June 2

banana bunchaheartysoundingstuff pancakes

This is what I made for breakfast this morning. If you're a light, fluffy buttermilk pancake person, sorry. These were fluffy for sure, but they're more on the hearty side. By now you surely know about the seriousness with which I approach my breakfasts. In my opinion frozen bananas, frozen right when they're turning brown and would be just a bit too overripe to eat, are best for baking. I set these out to thaw for about an hour and a half then peeled them into the bowl. Trying not to think about how slimynasty they looked...They're so easy to mash and provide a bit more moisture to a recipe like this with a bunch of dense stuff. Anyway, these are filled with protein and fiber. Check out how good for you wheat germ is. But the banana and agave nectar I tried out as syrup provide ample sweetness and flavor, in my book at least.


And you must sing the song of course.

Erin's Banana flaxbranoatwheatandbunchaheartysoundingstuff Pancakes
adapted from here and here.
2/3 cup old fashioned oats
1/3 cup whole wheat flour
3 T. wheat germ
1 c. milk I used almond milk bc that's what I had.
3 t. flax seeds
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1 t. vanilla extract
1 egg beaten
2 very large, very ripe bananas, mashed well (or thawed from frozen is better)
2 T. olive oil
In a cup or small bowl, pour 1/3 cup of your milk over the wheat germ and let sit. Process the oats in a blender or food processor until they resemble a coarsish flour. Sift together flour, cinnamon, baking powder, soda & salt in to a large mixing bowl. Add oat flour. Sifting the w.w. flour helps it get fluffy and whole wheat tends to be more coarse anyway. (Once I run out, I'm getting whole wheat cake flour) supposedly that's the way to go to get your whole wheat flour baked goods to stay fluffy, less coarse, more similar to white flour. Whisk together beaten egg, banana, oil and vanilla until well combined. I beat my egg into my mushed banana, shhh don't tell, bowl minimization. Whisk in the soaking milk with wheat germ. Add dry mix, combine, and let sit for five minutes. Heat griddle or cast iron skillet to medium or medium low. It's ready when droplets of water bounce on it. Cook pancakes. They'll cook slower than regular pancakes. I kept my skillet on medium low, otherwise the outsides get to crisp before the middle is cooked. Add more milk or water if the batter gets too thick. Serve topped with peanut butter and agave nectar as syrup. yum.


  1. Erin, these sound wonderful! They remind me of your Aunt Elaine's pancakes; but you have even MORE nutritious, delicous ingredients.... YUMMY!

  2. Erin, I just read this again, and I'm laughing at all the small print. Did I not see that the first time? It's so funny! ;-) Love you! FYM