Big fluffy pancakes (with pumpkin variation)
Comfort food makes me happy. I was raised on it, and even though I have changed the way I eat, that does not take away my desire for the foods I had grown up on. Pancakes would be one of those foods that I really don't want to be without. So, I made a recipe that takes that comfort feeling to the healthy side.
1 1/2c whole wheat flour (I use whole wheat pastry flour)
1T sugar (you can use agave or maple syrup too)
2T sodium free baking powder (yes, tablespoons)
1c milk of choice (I use oat milk)
1 banana pureed in 1/4c water
Combine all the dry ingredients and mix well with a whisk. Add the wet ingredients and mix until smooth. Don't over-mix though. Only until just smooth.
Make sure you have a very good non-stick pan, and heat it up over medium/high. You want the pan hot, so flick some water on it and make sure it sizzles. I have a 1/4c ladle that I use, and it makes the perfect pancake size for me. My son likes small, silver dollar size. You want to make sure that you don't turn until you have bubbles along the edge. The first side needs to be golden brown. (nobody likes doughy pancakes)
Serve with fruit or maple syrup. ENJOY
Now you can enjoy these pancakes with that wonderful pumpkin flavor. All you will need is:
1 15oz. can of pumpkin puree
add 1/2 cup more flour, 1/2 tsp. pumpkin pie spice and 1/4 cup additional milk. Blend together until smooth. Make as instructed above.