You’re probably thinking, “Is breakfast all you eat?” Let me assure you that while I absolutely love my morning meals I do not have it all day every day, even though I would totally be fine with that. This has been an unusual eating week, but from it did come some good ideas that I will be producing and sharing soon. In the meantime, I want to tell you about some pancakes I attempted from scratch for the very first time. I usually buy the pancake mix because I thought it would be faster or produce fluffier pancakes but I was wrong. Making pancakes from scratch takes the same amount of time, makes fluffy pancakes AND I don’t have to worry about added preservatives or unknown ingredients listed on the box of the pancakes mixes.
This time around I made two types of pancakes: banana-coconut pancakes and blueberry pancakes. It was my boyfriend’s birthday weekend so I gave him the choice. Can you guess which one was my pick? The blueberry of course, but then again I knew he would pick banana so no risk for me there! Having just made banana nut bread a week ago, I thought I would give his pancakes a different kick by adding some sweetened coconut flakes. You just wait and see what I did with that.
The first thing I did was mix an egg, 1 tsp of vanilla extract and 1 ¼ cup of almond milk (you can use any milk type) and 3 tbsp of melted butter together then set that aside. I combine 1 well rounded tbsp of cane sugar, a pinch of sea salt and 3 tsp of baking powder. With a hand mixer I combine all the ingredients until mixture was fluffy (fully is the word of the day, can you tell?). I mashed 3/4 of a banana in a bowl and set aside about ¼ of it to slice for the finished pancake. Split the batter in half and pour one half in with the mashed bananas. To the remaining half of the batter add ¼ cup of blueberries. *Make sure the blueberries are not wet when you add to the batter so they don’t all settle on one side of the cake. This is especially important when you make some kind of fruit muffin or cake so the fruit doesn’t just sit at the bottom of the pan. It will give your cakes even fruit distribution throughout.
Melt butter on a flat pan and cook your pancakes until all its pretty dimples are exposed. That’s when it’s time to flip. Not before and not after. Trust that the batter is cooking without constantly doubting and lifting the pancake “just to make sure”. Believe me, I know this feeling all too well.
Once each side is golden serve the banana cakes by placing the banana slices on top, sprinkling sweetened coconut flakes and drizzling maple syrup on top. Yum-Mee! I also recommend fresh strawberries along with the slices of bananas to give it a bit of a tropical flair, but it seems not everyone is into strawberries as much as I do. (WELL!)
To my blueberry batch I added fresh blueberries, raspberries and strawberries on top and drizzled with maple syrup. You can use any of the three, but I like the combination of all the fruit as it adds tartness and variety to each bite!