It feels like it’s been a while since I posted a recipe!
Oh well, just super-size the metaphor of the blog title and consider this a peek inside the mixing bowl of my life.
Here are some more peeks:
- Our weekend consisted of staining and finishing off the edge of our deck. Big thanks to in-laws for their help! We are so ready for lounging here all spring and summer long.
- I laughed a long time about this article about choosing the perfect wolf shirt. I won’t give away the whole thing, but eye placement and pack member presence top the list of key details to look for in a shirt.
- I’m loving this gentle song. Ever have a song make you feel nostalgic for right now? Yup, this one for me.
- I also loved this list of overly optimistic book titles. Reeeead it! The books titles are amusing but the commentary is hilarious.
Okay, back to cooking!
Back to recipes!
I really can’t quit pancakes. I always have both the ingredients and a craving for them. Tough to talk yourself out of that situation.
It always helps to find a pancake recipe with lots of healthy ingredients like whole wheat, fruit, and nuts. This recipe for Whole Wheat Banana Almond Pancakes has all three.
These are delicious and freeze perfectly. If you decide to freeze these or any other pancakes, just follow these steps.
Let pancakes cool after cooking.
Place them on a single layer on a baking sheet.
Pack away in a plastic bag or tupperware after they are frozen.
To cook, just microwave 30 seconds, flip and microwave 30 more seconds. Easy!
Whole Wheat Banana Almond Pancakes
Slightly adapted from Joy the Baker
1 1/4 cup whole wheat flour
1/3 cup cornmeal
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated
1/4 cup canola oil, plus additional for brushing the skillet
1 1/2 cup milk, plus additional if needed
1 ripe banana, mashed
1/4 cup almonds, chopped
Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl .
Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth.
Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken). If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.
Fold in banana and chopped almonds.
Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.
Brush a griddle or nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds.
Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute.
Flip pancakes and cook until undersides are golden and pancakes are cooked through.
The original recipe calls for walnuts instead of almonds which I’m sure would be buttery-rich delicious. I liked the fluffy egg whites added to the pancakes. It helped keep them light even with heavy ingredients like whole wheat flour and cornmeal. The almonds and cornmeal give the pancakes more of a crumbly texture, rather than cakey.
I also liked Joy’s explanation of the temperature to use. I think properly greasing your skillet and paying attention to temperature has a big impact on how evenly they cook through and brown.
Like any other pancakes, these taste great topped with syrup, berries, bananas, peanut butter, yogurt, jelly, whatever!